Heat oven to 200C/180C fan/gas 6.
In a small roasting tray toss the potatoes with the oil, carrots, zucchini/courgette, celery, herbs and seasoning.
Roast for 30 mins until starting to brown.
Remove from the oven and give the veg a stir, nestle in the chicken, then return to the oven for 15 mins.
Pour over the stock, then cook for 5 mins more or until the chicken and veg are cooked through.
Recipe from Good Food magazine
8 baby new potatoes, halved
2 tsp olive oil
2 carrots, sliced
1 zucchini/courgette, sliced
2 sticks celery, sliced
1 tsp each chopped thyme and rosemary, plus a sprig or two
2 small skinless chicken breasts
150ml low-sodium chicken stock