Baked rosemary chicken with summer vegetables
An easy one-pan meal of chicken fillets roasted with courgettes, peppers and cherry tomatoes and tossed in a light lemon dressing.
441kcals, 21.5g fat (4.4g saturated), 21.1g carbs, 10.4g sugars, 43.3g protein, 8.5g fibre, 0.176g sodium
|1 lemon, juiced|
|1 aubergine, chopped|
|2 courgettes, halved lengthways and sliced|
|3 mixed peppers of different colours, deseeded and chopped|
|1 red onion, chopped|
|1 tbsp rosemary, finely chopped, plus 4 sprigs|
|3 garlic cloves, crushed|
|3 tbsp olive oil|
|Salt and black pepper|
|4 chicken fillets|
|250g cherry tomatoes, halved|
1 Preheat the oven to 240˚C/220˚C fan/gas mark 8.
2 In a large roasting tin, combine the aubergine, courgettes, peppers and red onion with half of the chopped rosemary, half of the garlic, two tablespoons of the oil and some salt and black pepper. Toss to coat everything, then spread the vegetables out in an even layer.
3 Roast for 10 minutes, then remove from the oven and reduce the temperature to 200˚C/180˚C fan/gas mark 6.
4 Meanwhile, in a shallow bowl, combine the remaining rosemary, garlic and oil with the lemon juice and a pinch each of salt and pepper. Add the chicken fillets and turn to coat.
5 Remove the vegetables from the oven and stir in the cherry tomatoes. Make four spaces in the roasting tin and nestle the chicken fillets in amongst the vegetables. Place a rosemary sprig on top of each fillet and drizzle over the lemon oil mixture. Return to the oven for 18-20 minutes or until the chicken is completely cooked throughout. Serve with boiled baby potatoes or crusty bread, if desired.
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