Chicken with One Pan Roast Beetroot, Carrot & Sweet Potato

We have a new addiction in our kitchen.. Maggi Bags. You know, you get the bag, the flavouring and all you have to do is pop the meat in, bang it in the ovenroast beet & sweetpot & it cooks perfectly. Well, this recipe uses a Maggi bag of your choice! Pick a nice seasoning that will accompany the roast veg – I like the Garlic chicken or the Paprika chicken but it’s up to you!

Serves  4

Preparation Time 15 mins

Cooking Time 40 mins

What you’ll need:

A Maggi Bag

4 chicken breasts

500g sweet potato, peeled &  cut into small wedges

250g pack cooked beetroot, cut into wedges

250g large carrots peeled & cut into 2cm chunks

1 onion, cut into large dice

3 cloves garlic, cut into fine slices

2-3 sprigs for thyme

175ml white wine

4tbsp extra virgin olive oil

salt & freshly ground black pepper

What to do:

Preheat the oven to 180°C. (check the cooking instructions on your Maggi bag! They may differ)

In a large roasting tin, mix the sweet potatoes, beetroot, carrots, onion and garlic.

Drizzle over the olive oil and pour over the wine, and tuck the thyme in between the vegetables.

Season well with salt & pepper.

Cover loosely with foil and bake in the oven for 10 minutes.

Remove the foil from the tin and return to the oven.

Place the Maggi bag in the oven with your chicken inside.

Bake for a further 35-40 minutes  until the vegetable are cooked through & your chicken is cooked.

If your veg are tender & cooked ahead of your chicken, remove from the oven, cover tightly with foil & keep warm until the chicken is ready.

That’s it, just plate it up!