Monday, 4 May 2015

Quick and Easy Roast Chicken and Veg

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

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