700 g skin-on, bone-in chicken breast (see tip)
Olive oil cooking spray
Finely grated zest of 1 lemon
Freshly ground black pepper, to season
2 bunches baby carrots, scrubbed, halved lengthways, stems intact
2 corncobs, husks and silk removed, each cut into 4 equal pieces
2 large zucchinis, cut into 3 cm pieces
1 bunch asparagus, woody ends trimmed, halved crossways
2 tbsp fresh herbs of your choice (such as parsley and dill)
3 tbsp salt-reduced traditional gravy powder (made using packet instructions) to serve
1 lemon cut into wedges to serve (optional)
- Preheat oven to 210°C (fan-forced). Line 1 small and 1 large roasting pan with baking paper. Put chicken in small prepared pan. Spray with cooking spray. Rub skin with lemon zest and season with pepper. Roast for 10 minutes.
- Put carrot and corn in large prepared pan. Spray with cooking spray. Reduce oven temperature to 180°C (fan-forced) and roast with chicken for 10 minutes.
- Spray zucchini and asparagus with cooking spray. Add to pan with carrot and corn. Roast for a further 15 minutes or until juices of chicken run clear when tested with a skewer into thickest part of chicken and vegetables are tender.
- Carve chicken and put on serving plates. Sprinkle vegetables with herbs and season with pepper. Divide between serving plates. Serve chicken and vegetables with gravy and lemon wedges on the side, if you like.