Herb and vegetable baked chicken

Recipe from: 10/1/2004 12:00:00 AM

Ingredients 17
Servings 4
Time 10 minutes

Ingredients

  • 15
    ml
    olive oil
  • 10
    ml
    paprika
  • 10
    ml
    cayenne pepper
  • 45
    ml
    fresh lemon juice
  • natural salt substitute to taste
  • 4
    bone-in chicken breasts, skin removed
  • 1
    onion, quartered, shells separated
  • 2
    cloves garlic, sliced
  • 1
    each red and yellow peppers, cut into chunks
  • 8
    medium baby marrows, cut into chunks
  • 12
    button or portabellini mushrooms, quartered
  • 500
    ml
    fresh chicken stock (preferably) OR
  • 15
    ml
    MSG-free chicken stock powder
  • 1
    lemon, the juice
  • 5
    ml
    sugar
  • 15
    ml
    each Italian parsley, sage and rosemary, chopped
  • milled black pepper
 

Method

about 40 minutes
 
Preheat oven to 200 °C.
Mix olive oil, paprika, cayenne pepper and lemon juice and rub onto chicken.
Scatter vegetables on the base of a roasting pan and top with chicken.
Mix stock and seasoning together and pour over vegetables.
Cover with foil, shiny side in, and bake for 20 minutes.
Remove foil and bake for a further 15 to 20 minutes until chicken is done and all vegetables are roasted and soft.
Serve with wild and brown rice or cooked wheat kernels (stampkoring).

NUTRITION PER SERVING
Energy 1 212 kJ, Protein 33 g, Fat 12 g, Carbohydrate 8 g

 

Read more on: poultry  |  bake  |  roast
 

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