Serves 4

4 boneless, skinless chicken fillets

5 large potatoes

5 carrots

1 onion

1 fresh orange

5 crushed garlic cloves

3 tablespoons orange juice

½ teaspoon ground paprika

½ tablespoon salt

½ teaspoon black pepper

3 tablespoons extra-virgin olive oil


1. Preheat the oven to 180 degrees C.

2. Peel and chop the potatoes, carrots and onion into bite-sized chunks. Put the chicken, potatoes, carrots and onion in a foil-lined baking pan. Cut the orange into 8 slices and add to the baking pan.

3. Sprinkle the orange juice, garlic, paprika, salt and pepper over the chicken and vegetables. Drizzle with oil and toss to coat. Roast for 1 hour and 20 minutes or until the chicken is done and the potatoes are tender. Pop it under the grill for a few minutes for extra browning if you like.

Note: This recipe is dairy-free and gluten-free. You can switch the potatoes and carrots for similar root vegetables such as parsnips, swede, pumpkin or sweet potatoes if liked, or exchange some or all of the olive oil for a cooking spray to lower the fat content.