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Roasted chicken and vegetables

Recipe from: 3/1/2003 12:00:00 AM
Ingredients 8
Servings 4
Time 15


  • 1
    onion, cut into wedges
  • 2
    yellow peppers, cut into chunks
  • 250
    courgettes, sliced
  • 6
    whole, unpeeled garlic cloves
  • 1
    aubergine, cut into chunks
  • 5
    tomatoes, cut into wedges
  • 1
    lemon, thinly sliced
  • 8
    chicken breasts


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.

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


Read more on: poultry  |  roast

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