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.
9 potatoes, diced
1/2 big leak, sliced
1 fennel, sliced
3 carrots, sliced
3 chicken breast, diced
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.
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.
|Top tray with just veggies and bottom tray with veggies and the chicken.|