Half-hour roast chicken dinner

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This quick roast chicken is a speedy Sunday time-saver – and perfect for when you fancy a midweek roast! Even better, you can throw everything into one roasting tin, saving time on the washing-up, too!


  • 2 large fresh thyme sprigs
  • 2 skinless and boneless chicken breasts
  • 4 bacon medallions visible fat removed
  • 2 Slimming World Free Food Pork Sausages available from Iceland stores, thawed slightly and halved
  • 200 g Chantenay carrots halved or quartered lengthways if large (baby carrots or carrot batons work well too)
  • Low-calorie cooking spray
  • 560 g can new potatoes drained, halved if large
  • 150 g broccoli florets halved if large
  • 125 g frozen peas
  • 1 chicken stock pot
  • Chopped fresh parsley to serve


  • Preheat your oven to 220°C/fan 200°C/gas 7 and put the thyme sprigs in a non-stick roasting tin.
  • Make a few deep cuts in each chicken breast, taking care not to cut all the way through (this will help them cook faster), and place on top of the thyme. Wrap a bacon medallion around each sausage piece and add these to the tin too, along with the carrots. Spray with low-calorie cooking spray and roast for 5 minutes.
  • Add the potatoes and broccoli to the tin, taking care not to crowd the chicken and sausages, and roast for another 10 minutes.
  • Meanwhile, put the peas in a heatproof bowl, cover with boiling water and leave to stand for 5 minutes. Drain well, scatter around the roasting tin and return to the oven for another 10 minutes or until everything is cooked through.
  • Put the stock pot and 200ml boiling water in a heatproof jug and whisk to make a quick gravy.
  • Discard the thyme and pour the gravy over everything. Scatter over the parsley and serve hot.

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