Tuesday, May 4, 2010

Roast Chicken with Potato, Tomato and capsicum

WOW - this is the perfect one pot dinner, although I did serve it with some garlic lemon beans, but it could also be just as easy eaten with a nice slice of crusty bread to mop up those wonderful pan juices.


  • 4 Chicken breast fillets
  • 4 thin slices rind less bacon
  • 500g cherry tomatoes
  • 2 medium red capsicums, cut into thick strips
  • 250g chat potatoes, sliced thinly
  • 2 cloves garlic, sliced
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup fresh flat leaf parsley

  1. Preheat oven to 240 C
  2. Wrap each chicken breast in a piece of bacon.
  3. Combine the tomatoes, capsicum, potato, garlic, oil and salt and pepper in a large shallow baking dish; mix well. Push the vegetables to the sides of the dish, place the chicken in the centre of the dish, turn to coat in the oil from the dish.
  4. Bake, uncovered, for about 25 minutes's or until chicken is just cooked through. 
  5. Add parsley to vegetables. Remove chicken from pan; slice chicken thickly.
  6. Serve chicken with roasted vegetables and the pan juices.

** I did cook an extra couple of breasts so that we had some for sandwiches for lunches. I also found that is was almost 40Min's cooking but that is in my old stove....

Recipe from the AWW Winter Favourites special 2010 Serves 4. Prep and cook time 40 minutes

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