Roast chicken with ham and vegetables

The delicious recipe that I share with you today from roast chicken with ham and vegetables It is a very nutritious dish that you will have ready in less than an hour. It is a complete meal with chicken wrapped in ham and accompanied by potatoes, parsnips, carrots, peas and a delicious sauce.

In this recipe for roast chicken with ham, I only used chicken breasts as they cook faster than whole chicken and to introduce something new I rolled them with some slices of ham. I also wanted to give it an aniseed touch and that's why I included the parsnip among the vegetables.

Roast chicken with ham and vegetables

You may have already noticed that I use parsnip very often in my recipes because, in addition to its flavor, it is also an excellent source of vitamins and minerals.

Other easy-to-make chicken recipes >> Fusilli with chicken and barbecue sauce

An important detail to keep in mind when preparing this roast chicken with ham recipe is that all the ingredients must be placed on the baking sheet in a single layer to cook properly.

If the baking sheet is not large enough, it is best to divide the ingredients between two trays and ensure that the roast chicken with ham and vegetables is very tasty.

Roast chicken with ham and vegetables

This delicious recipe for roast chicken with ham and vegetables It is a very nutritious dish that you will have ready in less than an hour. It is a complete meal with chicken wrapped in ham and accompanied by potatoes, parsnips, carrots, peas and a delicious sauce.

Ingredients

  • 4 chicken breasts
  • 4 slices of ham
  • 600 g of new potatoes
  • 4 large carrots (approximately 600 g)
  • 4 medium parsnips (about 600g)
  • A few sprigs of thyme
  • 200 g frozen peas
  • 1 spoon of sugar
  • 2 tablespoons vinegar
  • 3 tablespoons olive oil
  • 300 ml hot chicken broth (or 300 ml hot water + 1½ chicken broth cubes)
  • Salt

Roast chicken with ham and vegetables

Preparation

  1. Put the oven to preheat to a temperature of 180 ° C.
  2. Wrap each chicken breast with the cooking ham slices and place them on the baking sheet.
  3. Peel the carrots and parsnips and cut them into strips.
  4. Put them on the baking sheet making sure they are in a single layer.
  5. Distribute the thyme sprigs over the breasts.
  6. Season with the salt.
  7. In a cup or small container, mix the sugar, vinegar, and olive oil.
  8. With a brush, spread this mixture over the breasts and vegetables, making sure that they are all impregnated.
  9. Place the tray in the oven.
  10. Bake for 15 minutes.
  11. Flip the vegetables and breasts over and brush them again with the sugar, vinegar and olive oil mixture.
  12. Return the tray to the oven for another 10 minutes.
  13. Add the peas and chicken broth, making sure the peas are covered in the broth to help them cook evenly.
  14. Return the tray to the oven for another 10 minutes.
  15. Remove from the oven and serve hot.

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