Roasted vegetables with chicken and rice

The sweet flavour of roasted carrots and parsnips goes perfectly with crispy-skinned chicken.

Serves: 4

Preparation time:  15 minutes

Cooking time:  55 minutes

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You will need

  • 500g carrots, peeled and cut into batons
  • 500g parsnips, peeled and cut into batons
  • ½ red onion, peeled and cut into 8 wedges
  • 1 x 600g pack Freedom Food chicken thighs and drumsticks
  • 2 tablespoons olive oil
  • 1 teaspoon dried mixed herbs
  • 1 x 410g tin chickpeas, drained and rinsed
  • 400g long grain rice
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Recipe Information

Step by step guide to making Roasted vegetables with chicken and rice

  1. Preheat the oven to 190ºC, fan 170ºC, gas mark 5.
  2. Place the carrots, parsnips, onion and chicken in a medium roasting tin. Drizzle with the oil, sprinkle with the mixed herbs and season well with salt and freshly ground black pepper.
  3. Roast in the oven for about 45 minutes, until the vegetables are cooked and the chicken pieces are golden brown and piping hot, and the juices run clear. Turn once or twice during cooking.
  4. Add the chickpeas to the tin and cook for a further 10 minutes. Meanwhile, cook the rice following pack instructions. Drain and serve with the vegetables and chicken.

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Nutritional information for Roasted vegetables with chicken and rice

Nutritional information for Roasted vegetables with chicken and rice

Nutrition type per serving
Calories 687 kcal
Total Fat 21.5g
Saturated Fat 4.7g
Salt 0.5g
Sugar 18.1g

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