Roasted chicken and vegetables

Name: Roasted chicken and vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Bistro
Ingredients: 1.00 onion cut into wedges; 2.00 yellow pepper chopped; 250.00 g courgettes sliced; 6.00 garlic cloves, unpeeled; 1.00 aubergine cubed; 5.00 tomatoes cut into wedges; 1.00 lemon thinly sliced; 8.00 chicken breast fillets

4 servings Prep: 15 mins, Cooking: 40 mins

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Poultry

By Food24 November 03 2009

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Ingredients (8)

1.00	onion — cut into wedges
2.00	yellow pepper — chopped
250.00 g	courgettes — sliced
6.00	garlic — cloves, unpeeled
1.00	aubergine — cubed
5.00	tomatoes — cut into wedges
1.00	lemon — thinly sliced
8.00	chicken breast fillets

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Method:

Place the vegetables in a shallow roasting tin.
Drizzle with olive oil and mix to coat well.
Place chicken breasts on top of the vegetables and brush with olive oil.
Season with salt and pepper and roast at 180 °C for about 40 minutes, until the chicken is golden and cooked through and the vegetables are soft.
Serve with rice or crusty bread.

Variation
Replace the chicken breasts with lamb chops to make a roasted lamb and vegetable dish.