Roast Chicken with Yams, Mushrooms and Gravy

Roast Chicken with Yams, Mushrooms and Gravy

Ready in 45 minutes Serves 4
This dish most recently appeared in Fresh Start Lite 20 on Sunday, July 8, 2018.



  • 1 red onion, diced 2-3cm
  • 200g Brussels sprouts, cut in half
  • 2 parsnips, cut in quarters and core removed
  • 200g yams
  • 1 punnet mushrooms, halved
  • 2 tsp oil or spray oil
  • 2 tsp balsamic vinegar
  • 50g feta cheese, crumbled
  • 40g pumpkin seed and walnut mix


  • 1 tsp oil or spray oil
  • 550g lean chicken breasts
  • 1 Tbsp wholegrain mustard
  • 1 tsp honey
  • 1 Tbsp chicken herbs
  • 1½ Tbsp chopped rosemary
  • 1 clove garlic, chopped


  • 80g roast chicken jus


  1. Preheat oven to 230ºC. Line two oven trays with baking paper.
  2. Prep veg ingredients.
  3. Prep & cook chicken. Heat oil in a large fry-pan on high heat. Pat chicken dry and season. Brown chicken in pan for 1-2 minutes each side then set aside (chicken does not need to be cooked through yet). Reserve pan.
  4. In a medium bowl, mix together mustard, honey, chicken herbs, rosemary and garlic.
  5. Toss chicken in bowl to coat. Place on second prepared tray. Roast (on upper-middle oven rack) for 20-22 minutes, until cooked through. Set aside, covered, to rest.
  6. Cook veg. Toss vegetables on first prepared tray with oil and vinegar and season. Roast for about 20 minutes (on middle oven rack), turning once, until tender and golden. After 20 minutes, sprinkle over pumpkin seed and walnut mix and feta, and roast a further 5 minutes. Set aside, covered, to keep warm.
  7. Heat gravy. Place jus in reserved pan and gently bring to the boil on low heat. Set aside, covered to keep warm.
  8. Thinly slice chicken and add any resting juices to gravy.
  9. To serve, divide veg between plates. Top with chicken and drizzle over gravy.

Nutritional Information

Energy 1794 kj
429 kcal
Protein 42.6g
Carbohydrate 23.3g
Fat 15.5g