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As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Roast chicken & potatoes with minty veg
We’ve given roast chicken dinner a summery makeover. Tender slices of chicken breast are served with golden roast potatoes and onions and a marvellously minty medley of carrots, peas and spinach, finished with a light yogurt sauce. Mmm.
SWK: Source of fibre
SWK: High protein
Plants 4
Serving size
Ingredients
- 500g potatoes
- 2 onion
- 2 skinless chicken breasts
- 2 carrot
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 handful of fresh mint
- 80g baby spinach
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 150g peas
Nutritional Information
Calories: 579
Protein: 49g
Carbs: 83g
Fat: 5.9g
Ingredients
- 1000g potatoes
- 4 onion
- 4 skinless chicken breasts
- 4 carrot
- 1 handful of fresh mint
- 160g baby spinach
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 150g peas
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 536
Protein: 46g
Carbs: 77g
Fat: 4.7g
Roast chicken & potatoes with minty veg
We’ve given roast chicken dinner a summery makeover. Tender slices of chicken breast are served with golden roast potatoes and onions and a marvellously minty medley of carrots, peas and spinach, finished with a light yogurt sauce. Mmm.
Cook time:
40 mins
Cuisine:
British
Food group:
Poultry
Allergens: Milk
Cooking Instructions
Before you start
- 1x baking tray lined with baking paper
- 1x small baking dish
- 1x medium non-stick frying pan
Get the veg roasting
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Quarter the potatoes, then halve the onions, leaving the skin on.
- Put the potatoes and onions on a baking tray lined with baking paper, spritz with cooking spray and lightly season. Roast for 30 mins.
Sear & roast the chicken
- Meanwhile, spritz a medium non-stick frying pan with cooking spray and put it over a high heat. Fry the chicken for 2-3 mins on each side, until golden brown.
- Transfer the chicken to an ovenproof dish, lightly season, and when the potatoes have roughly 15 mins left, put it in the oven to roast for 10-12 mins until cooked through.
Cook the minty veg
- At the same time, dice the carrots into 1cm cubes.
- Return the frying pan to a medium-high heat and spritz with a little more cooking spray. Fry the carrots for 4-5 mins.
- Pick the mint leaves and finely chop along with the spinach.
- Crumble the stock into the pan, add the mint, spinach and peas, then pour in 150ml water (200ml for 4 portions). Stir well and simmer for 5-7 mins, until there is a little stock left and the carrots still have some bite.
Finish & serve
- Transfer the cooked chicken to a separate board and thinly slice.
- Stir the yogurt into the juices in the dish to make a sauce, then lightly season. Carefully remove the outer skin of the roasted onions.
- Serve the chicken with the potatoes, onions and minty veg, then pour over the sauce and add a grind of black pepper.