Wednesday, 19 September 2012

Roasted vegetables and chicken - Recipe

One of my all time favorite dishes is the roasted vegetables with chicken. It is very easy to make and a perfect healthy meal which can be served as it is or with fish, chicken or meat, or as I love to serve; with couscous and a nice fresh yogurt dip with herbs, yum!

Sometimes, I get tired of rise, pasta, bread and "heavy" foods. So, I like to make roasted veggies as it fills me, but doesn't give me that stuffed and bloated feeling afterwards. This time, I made extra so I could take some for our lunch the day after. 

Serves 3-4

9 potatoes, diced
1/2 big leak, sliced
1 fennel, sliced
3 carrots, sliced
3 chicken breast, diced
olive oil

Spices: roasted paprika, mix of peppers, salt, cumin, herbes de provence, dried parsley, mild curry.

1- Put the oven on 200°C/400°F/gas 6.

2- Slice up all the veggies and put them in an oven tray, pour olive oil and spices over it and mix everything so everything gets coated in the olive oil and the spices. Put tray in the oven and let the veggies roast for about 1 hour or til they've got a nice golden color and are cooked well.

Usually, I love having courgette, aubergine, garlic, butternut squash etc in the veggie mix, but I just had these at home and used them. Jamie Oliver has a great recipe on roasted veggies which I simply love.

3- Cut the chicken breasts in 2 pieces, and coat them with the olive oil and the spices as well.

I prepared everything in 2 oven trays. One for only the veggies and one for the chicken mixed with the veggies. I put them both in the oven for about 50-60 minutes until the veggies and the chicken were cooked well.

Very useful if you invite vegetarian friends for diner or you're on a healthy diet.

Enjoy !

Top tray with just veggies and bottom tray with veggies and the chicken.

1 comment:

Miss C Flash said...

A lovely simple and easy dinner. Yum x