Creamy Roasted Chicken and Root Vegetable Medley

Step by step

Method

1. 01

   Preheat oven to 200C (400F). In a large roasting pan or baking sheet, combine 500g chicken-breast, 300g potato, 300g sweet-potato, 200g bell-pepper, 150g onion, 20g garlic, 30g olive-oil, 5g salt, and 2g black-pepper. Toss well to ensure everything is evenly coated.

2. 02

   Spread the mixture in a single layer and roast for 25 minutes, stirring halfway through, until the vegetables are tender-crisp and the chicken is partially cooked.

3. 03

   While roasting, in a medium bowl, whisk together 250g heavy-cream, 50g grated parmesan, 70g shredded cheddar-cheese, 3g salt, and 2g black-pepper until well combined.

4. 04

   Remove the roasting pan from the oven. Stir in 100g spinach into the roasted chicken and vegetables. Pour the cream sauce evenly over the entire mixture.

5. 05

   Return the pan to the oven and bake for another 15-20 minutes, or until the sauce is bubbly, thickened, and the chicken is fully cooked through.

6. 06

   Let the dish rest for a few minutes before serving hot.