No Reviews
You must be logged in to post a review.
Roasted Chicken and Vegetables
x
Print Options
Description
A simple family supper that can easily be altered according to what vegetables are in season or in your cupboard.
Ingredients
- 2 whole Courgette
- ½ whole Butternut Squash
- 1 whole Sweet Potato (small)
- 2 whole Small Onion
- 2 teaspoons Fresh Rosemary, Chopped
- 3 Tablespoons Olive Oil
- 4 whole Chicken Breast, Skinless
- ½ pounds, ⅞ ounces, weight Cherry Tomatoes, Halved
- 4 sprigs Rosemary
Preparation
Chop the courgettes, squash, and sweet potato to even-sized chunks. Quarter the onions and add to a roasting tin.
Mix chopped rosemary and oil and pour half over the vegetables, making sure it is all coated.
Bake at 200C (400 F) for 20 minutes.
Meanwhile, marinate the chicken in the rest of the oil and rosemary mix for about 15 minutes.
After the vegetables have baked for 20 minutes, add the tomatoes and chicken pieces, nestling them among the other vegetables. Place a sprig of rosemary on top of each chicken piece and return to the oven for another 20 minutes until the chicken is cooked and the vegetables are caramelized.
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Sage Garlic Lamb with Feta Yogurt Sauce
by Molly Mulligan in
Main Courses
by Molly Mulligan in
Main Courses
Using few ingredients, this recipe for ground lamb is so tasty!...
Prep: Cook:
Serves: 4 Level: Easy
Cabbage Rolls
by Beth Pierce in
Main Courses
by Beth Pierce in
Main Courses
These delicious traditional stuffed Cabbage Rolls are made with ground sausage...
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.