Once dry I cut up most of the fruit and vegetables and store in my fridge. I pre-cut our fruit and veg because I find this saves me time when I am cooking dinner and when we are feeling peckish we can easily eat some watermelon or vegetable sticks rather than picking up a sugary treat.

TIP: Storing Potatoes

One surprising fact that many don’t realise is that you shouldn’t keep your potatoes in the fridge, you should store them in a cool, dry and dark place. I keep mine in the bottom of our pantry. This helps them stay fresh longer.

We love potatoes mashed, as chips or roasted, they are quick and easy to prepare and the kids love them! Suffice to say, they often end up on our dinner plates. One of my son’s favourite dinners is my quick and easy Roast Vegetables with Chicken. I make it using a selection of seasonal fresh vegetables like potatoes, corn, garlic, pumpkin, capsicum, onion, broccoli, zucchini and cauliflower. You don’t need to limit it to this however, you can also use sweet potato, brussels sprouts, eggplant, squash etc.

Time To Get Cooking!

Now to get down to the fun part of making this yummy one dish dinner! To start this Easy Roast Vegetables with Chicken dinner I usually start by peeling the potatoes, cooking them in the saucepan, and then roasting them in the oven. This technique makes the potatoes soft and fluffy on the inside and crispy on the outside.

Cover potatoes with water in a saucepan, bring to the boil and then cook for 10-15 minutes or until potatoes are just soft. Drain, place back into the saucepan and return to heat, shaking pan vigorously to roughen the surface of the potatoes and evaporate any remaining water.

Meanwhile, slice the chicken breast into three pieces, then add corn and chop up the fresh vegetables. Usually by the time I have finished this the potatoes will be ready to add to the dish.

The beauty of this recipe is it can be made in the one dish. We are a family of five however, so I usually make it using two dishes so that there’s also leftover. On this occasion I only needed to serve four people, which meant it fit perfectly in one casserole dish (which also means less washing up – winning!).

Drizzle olive oil over chicken and vegetables then season with french onion soup, or you could simply use salt and pepper if you prefer.

Cook in the oven with foil on for 30 minutes, then remove foil and cook for a further 10 minutes to brown vegetables. My son prefers I cook it with the foil off, as he really likes the broccoli crisp. I sometimes cook it for 30 minutes without the foil, any longer than this and the chicken will dry out.