|Simple roast chicken and Mediterranean style vegetables|
Roast chicken with an accompanying assortment of vegetables is a huge favourite of millions of people. It is not, however, a dish which is usually practical for many people to make during the week as it normally requires considerable time spent preparing the vegetables and a combined preparation and cooking time of at least a couple of hours. That is where this recipe is so different, requiring minimal preparation and a cooking time of only half an hour. The specific vegetables used in this instance also make it a particularly healthy option.
|Vegetables and chicken for roasting|
14 ounce/400g supermarket tray mixed Mediterranean style roasting vegetables*
1/2 pound/225g skinless chicken breast strips
Rapeseed or olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper
Shredded basil leaves to garnish
*If your supermarket doesn't sell trays of vegetables like this, you can buy some quick and easy to prepare vegetables such as bell peppers, cherry tomatoes and courgette/zucchini and simply assemble a similar combination in an oven roasting tray
|Mediterranean vegetables are oiled and seasoned|
Start by getting your oven on to preheat to 400F/200C/Gas Mark 6.
Remove the film lid from the tray of roasting vegetables. Season with the dried basil and oregano, salt and pepper. Drizzle liberally with rapeseed/olive oil and use your hands to lift and mix the vegetables to ensure they are all evenly coated in the seasoned oil.
|Chicken is added to tray of vegetables|
Add the chicken pieces to the tray of vegetables and again turn them through by hand. Place the foil tray on a more substantial oven tray and cook in the oven for half an hour. Remove with a slotted spoon to a serving dish and garnish with the freshly sliced basil leaves.
|Chicken breast strips are carefully turned through vegetables|