One pan Roast Chicken + Veg


  • Chicken breast/thigh (amount will depend on how many people are eating and the size of the tray)

  • White Potato/Sweet Potato (aim for 1 medium potato per serve)

  • Paprika

  • Rosemary

  • Oregano

  • Chilli flakes (optional – only if you like a bit of spice)

  • Extra Virgin olive oil

  • Salt & Pepper

  • Optional to add in – onion, garlic, lemon, other herbs. Create a flavour bomb you like!


  1. Line the tray with baking paper & preheat oven to 180 degrees

  2. Chop the potatoes into wedges or cubes, whatever you like (this is to help them roast faster)

  3. Place the chicken into the tray and add in the potatoes around the chicken

  4. Drizzle plenty of olive oil and sprinkle paprika, rosemary, oregano & chilli flakes over the chicken + potatoes. 

  5. Place into the oven and cook until chicken is no longer pink and a skewer can go through the potatoes easily

  6. Serve with a side salad or do a quick stir-fry of some mixed veg in a pan with some olive oil, salt & pepper


Chicken, Pomegranate & Goats Cheese Salad

Ingredients (serves 2-3)

  • 300g chicken breast

  • 1/2 pomegranate (remove seeds or you can buy pre-packaged seeds in the salads section at the supermarket)

  • Leafy salad greens 

  • 1 packet microwaveable brown rice +/- quinoa

  • 1 punnet cherry tomatoes

  • Goats cheese

  • Balsamic glaze


  1. Grill the chicken in a pan until thoroughly cooked (make sure the meat is no longer pink)

  2. In a bowl add leafy greens and halved cherry tomatoes

  3. Heat rice packet in the microwave and divide evenly between salad bowls

  4. Slice cooked chicken and add to the salad bowl

  5. Sprinkle with goats cheese and drizzle with balsamic glaze – delicious