Roast Chicken and vegetables for One

This Tuesday there was a wintery chill in the air, so perfect weather for cooking a healthy version of roast chicken and vegetables. The maryland pieces had the fat and skin removed, we then scored the flesh and marinated the meat in chinese five spice, soy sauce and chinese cooking wine. By keeping the guidelines of;
25% protein
25% potato
50% vegetables
makes for a well balanced and nutritious meal. I suggested to the students that with the leftovers they could make a 'bubble and squeak', even add an egg to the pan (as there was no chicken leftover) to bulk out the protein...anyway leftovers always taste so good. The choice of maryland is very economical and perfect for one! Roasting your dinner in the one pan also minimises the clean up, that's never a bad thing!