Introducing our ‘recipe swap’ series, designed specifically for weight loss surgery patients. This series aims to provide delicious and nutritious alternatives to traditional recipes, ensuring you can still enjoy your favourite meals while adhering to dietary guidelines post-surgery. Each recipe is carefully crafted to be lower in calories and easier on your digestive system, while still being rich in essential nutrients.
Roasted chicken and country vegetables
Golden roasted chicken with a vibrant medley of country vegetables- comfort food that warms the soul!
STAGE 3
Makes 2 servings
Ingredients
- 1 medium potato, sliced
- 2 carrots, sliced
- 1⁄2 large onion, quartered
- 1⁄2 tsp chopped thyme
- 1 tsp olive oil
- 1 chicken breast cut into pieces with skin removed
- Salt and pepper to taste
- 1 reduced salt chicken stock cube dissolved in 100ml water
Method:
- Preheat oven to 180°C
- Place potatoes, carrots and onions in a large roasting pan.
- Add the oil, thyme and seasoning to taste. Mix everything together.
- Bake for 20 minutes until the potatoes and carrots have begun to soften.
- Put chicken pieces on top of the vegetables and pour over the stock
- Bake for a further 20-30 minutes or until the chicken is cooked (if you have a meat thermometer, it should read at least 70 °C), spooning the juices over chicken once or twice during cooking.