Sunday Roast Fitness Chicken Plate

Let's Cook

1. Step 1.

   Preheat the oven to 200°C (400°F). While it heats, wash and cut the potatoes into even chunks, the carrots into thick slices, and the broccoli into florets. Peel and quarter the onion.

2. Step 2.

   In a large bowl, toss the chicken with 1 tsp olive oil, minced garlic, and chopped rosemary until well coated. Season with salt and pepper if desired.

3. Step 3.

   In a separate bowl, toss the potatoes, carrots, and onion with the remaining 1 tsp olive oil, garlic, and rosemary. Spread the vegetables in a single layer on a large baking sheet or roasting pan.

4. Step 4.

   Place the chicken on top of the vegetables or beside them on the same pan. Roast in the preheated oven for 25 minutes.

5. Step 5.

   After 25 minutes, remove the pan from the oven and add the broccoli florets. Stir the vegetables gently to ensure even cooking, then return the pan to the oven.

6. Step 6.

   Continue roasting for another 10 minutes, or until the chicken is cooked through (internal temperature reaches 75°C/165°F) and the vegetables are tender and slightly browned at the edges.

7. Step 7.

   Remove the pan from the oven and let the chicken rest for 5 minutes before serving. Serve the chicken and vegetables with mustard on the side.