Saturday, 21 December 2013

Mediterranean Style Baked Chicken and Vegetables

Okay here is the recipe I promised you from last night. Another very simple, easy,  but also v tasty Mediterranean style dish to make when you are tired or don't have much time for preparation. You can expand the quantities of this dish to feed as many people as you have got around the table - the quantities shown in the picture fed Jez and me! 

Boneless chicken breasts - the ones I used had the skin left on and this is an advantage because it stops the chicken drying out and also looks more attractive to serve. Chicken thighs would also work well.

A selection of  fresh veg. You can use any mix of veg that takes your fancy. Here I used  potatoes, carrots, leek, parsnip and a sweet red pepper.

How to do it

Wash and roughly slice/ chop all the veg - leave the skins on the spuds

Place in a roasting tin. Lightly drizzle with olive oil and sprinkle with some dried mixed herbs- basil, rosemary etc and shake the tin well to coat the veg

Place in a hot oven at 180 degrees for about 30 mins shaking the tin occasionally

Remove from the oven and place the chicken pieces on the top. Return to the oven and continue to cook until the chicken is golden brown and cooked through - test with a skewer.

Serve with  fresh crusty bread

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