Roast Chicken and Vegetable Pieces

Roast Chicken and Vegetable Pieces

Flavour your next roast with a sprinkle of rosemary.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Cuisine Chicken / Poultry & Egg, Dairy Free, Diabetes Friendly, Gluten Free, Heart Healthy, High Calcium, High Fiber, Low Sodium
Servings 4 People


  • 1 kg Chicken Pieces Skin removed
  • 3 pcs Mondial Potatoes Peeled
  • 1 pc Sweet Potato Peeled
  • 2 pcs Red Capsicums
  • 1 pc Large Zucchini
  • 2 pcs Field Mushrooms
  • 3 pcs Roma Tomatoes Quartered
  • 1 Spring Rosemary
  • 1 Salt and Freshly Ground Black Pepper
  • 1 Olive Oil Cooking Spray


  • Pre-heat oven to 200ºC. Cut vegetables approximately 2cm thick.
  • In a large roasting spray an oil to coat the base. Add chicken and vegetables, except tomatoes. Sprinkle over the rosemary. Season with salt and pepper.
  • Roast in oven for 30 minutes, remove, sit a minute then turn chicken and vegetables. Add tomatoes. Roast a further 30 minutes or until vegetables are cooked. Serve immediately.


Calories :426
Kilojoules :1784
Fat :8
Carbohydrate :47
Protein :44
Cholesterol :123
Sodium :156
Saturated Fat :2
Fiber :8
Calcium :71
Sugar :13
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