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Roast Chicken with Sweet Potato

Great fresh food doesn’t need a lot of fuss to taste brilliant. This roasted chicken and potato dish is incredibly simple but will satisfy every tastebud. It’s probably the best roast chicken recipe for time crunched days and it’s healthy too!
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 8 chicken thighs, bone in, trimmed of excess fat /skin
  • 1 medium sweet potato (kumera), cut into chunks
  • 4 carrots, peeled and halved
  • 2 corn cobs, cut into 1/4's
  • 1 packet Continental Cook In Bag Classic Roast Chicken with Vegetables

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

551kcal

Energy (kJ)

2307kJ

Protein (g)

34.1g

Carbohydrate incl. fibre (g)

31.4g

Carbohydrate excl. fibre (g)

27.3g

Sugar (g)

9.6g

Fibre (g)

4.1g

Fat (g)

32.6g

Saturated fat (g)

8.7g

Unsaturated fat (g)

20.3g

Monounsaturated fat (g)

13.3g

Polyunsaturated fat (g)

6.9g

Trans fat (g)

0.2g

Cholesterol (mg)

185mg

Sodium (mg)

637mg

Salt (g)

1.59g

Vitamin A (IU)

13775IU

Vitamin C (mg)

8.4mg

Calcium (mg)

44mg

Iron (mg)

1.92mg

Total

2203kcal

9227kJ

136.4g

125.6g

109.2g

38.3g

16.4g

130.3g

34.9g

81.2g

53.2g

27.5g

0.6g

741mg

2547mg

6.37g

55099IU

33.6mg

174mg

7.67mg


  • 1 Preheat oven to 180°C.
  • 2 Place marylands, sweet potato, corn and carrots into bag provided.
  • 3 Add Recipe Base and close bag using included tie. Gently rotate bag to coat contents evenly.
  • 4 Place on oven tray, in a single layer. Pierce top of bag 4-5 times with a skewer to vent. Cook on centre rack of oven for 40 minutes or until cooked through.
  • 5 Remove from oven, rest in bag for 15 minutes before serving.