Herb chicken and vegetable bake

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Ingredients (12)

20 g	fresh basil
20 g	fresh coriander
10 g	fresh mint
	lemons — juice and zest
	chicken and vegetables
4-6	chicken — pieces
	salt and freshly ground black pepper
6	whole garlic cloves — with skin
	handful each of baby marrows and brown mushrooms, cut into chunks, and whole cherry tomatoes
	bread — chunks
1	loaf ciabatta — torn into chunks
	fresh herbs — to garnish

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Method:

Ditch the packets and try Carmen Niehaus’ delicious home-made herb sauce for this sumptuous bake.

Instead of using packet sauce, I made a fresh herb sauce to pour over the dish. You can use any available vegetables, but the baby marrows, mushrooms and cherry tomatoes give the bake a typical Mediterranean profile that goes well with the herb sauce.

Preheat the oven to 230 °C.

1. Herb sauce Blitz all the sauce ingredients in a food processor until smooth and set aside.

2. Chicken and vegetables Season the chicken with salt and pepper and arrange in an ovenproof dish with the garlic cloves.

3. Pour half the herb sauce over and bake for 10 minutes. Reduce the temperature to 180 °C and bake for a further 20 minutes.

4. Add the vegetables, squeeze the garlic pulp out of the skins and stir through the vegetables. Pour the remaining herb sauce over the vegetables and chicken.

5. Bake until the vegetables are tender, the chicken is done and the skin is crispy, about 15 minutes.

6. Bread chunks Arrange the bread on a baking sheet and sprinkle a little oil over.

7. Bake the bread alongside the chicken until crisp, about 5-7 minutes.

8 Sprinkle the bread chunks and extra herbs over the bake and serve with a salad.