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Annabel Karmel’s Roasted Chicken Breast with Sweet Peppers

Annabel Karmel’s Roasted Chicken Breast with Sweet Peppers

She is the queen of the kitchen, helping mums everywhere prepare quick and healthy family meals in a flash. Check out this tasty morsel from her cookbook…

It’s not surprising that Annabel Karmel is the UK’s No. 1 children’s cookery author, having influenced the teeny tiny pallets of bubs across the globe. Now the kitchen goddess has just released her latest cookbook: Annabel’s Family Cookbook. In it, Annabel shares no-fuss, tasty recipes for all mealtimes that will bring everyone together – whether they be tots, teens, or time-stretched parents. It’s jam-packed with stunning photography to whet your appetite and 100 easy-to-follow recipes, ranging from everyday family dinners and weekend get-togethers, light meals, snacks and lunchboxes. And in cooking for the whole family, Annabel hasn’t made any compromise on taste.

Here’s a taste of what you’ll find in this extracted recipe…

Makes 4 portions
Preparation Time 15 minutes
Cooking Time 50-60 minutes


500 g (1 lb 2 oz) baby new potatoes
1 red pepper, deseeded and
sliced into large pieces
1 yellow pepper, deseeded and sliced into large pieces
1 red onion, sliced into wedges
3 tbsp olive oil
2 tbsp chopped fresh thyme
1 tbsp honey
2 garlic cloves, crushed
4 part-boned chicken breasts, skin on
175 ml (6 fl oz) white wine
50 ml (2fl oz) chicken stock
salt and black pepper

1 Preheat the oven to 220°C/425°F/ Gas 7.
2 Slice the potatoes in half or into quarters if they are quite large. Put the potatoes in a roasting tin along with the peppers and onion. Drizzle over 2 tablespoons of the olive oil and half the thyme. Season. Roast for 30 minutes.
3 Mix the remaining oil, honey and thyme with the garlic in a small bowl. Rub all over the chicken breasts and under the skin to make sure they are well coated.
4 Pour the wine and chicken stock over the vegetables then place the chicken pieces on top. Roast for a further 25-30 minutes until the chicken is golden and cooked through and the vegetables are tender.

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This is an edited extract from Annabel’s Family Cookbook by Annabel Karmel, rrp$45, available from booksellers and online retailers. For more information click here.

About Annabel

Mother of three, Annabel Karmel MBE is the UK’s No.1 children’s cookery author, best-selling international author, and expert on devising delicious, nutritious meals for babies, children and families. Since launching with The Complete Baby and Toddler Meal Planner more than 20 years ago, Annabel has written 38 books, which have sold over four million copies worldwide, covering every stage of a child’s development. In fact, Annabel’s very first book is the 2nd best-selling non-fiction hardback of all time. From nutrition during pregnancy and weaning, through to feeding fussy eaters and family cooking, Annabel continues to be the UK’s most trusted, influential and inspiring resource for mums who want to give their growing family the very best start in life.

Written by Franki Hobson

Franki Hobson has worn many hats during her many years as a women's lifestyle journalist and editor. Her launching pad was COSMOPOLITAN magazine, where she moved from News & Entertainment Editor to Features Director, covering everything from the legalisation of the Morning After Pill to Gwen Stefani, fashion, beauty, sex, health, fitness, entertainment and relationships.

Franki Hobson is a contributing lifestyle writer for The Carousel.

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