LEMONY CHICKEN AND VEGETABLE BAKE

This is a very rustic dish that could definitely feed your family quite happily. I believe that baking vegetables are the best way to cook them, since they're able to retain their texture and caramelize slowly in the roasting pan. The addition of chicken breasts here only help to make this a complete dish. It's really a "one-pot" wonder but in this case, you're letting the oven do all of the work for you.

Serves 4

Preheat the oven to 400 Degrees F.

Baking time: 35 minutes

Ingredients:

  • 4 boneless chicken breasts, quartered
  • 1 sweet potato, cubed
  • 2 large potatoes, cubed (parboil the potatoes for easy roasting)
  • 1/2 lb radishes
  • 10 large white or cremini mushrooms, halved
  • 1 medium onion, thick slices
  • 8 garlic cloves (leave skins on)
  • 1/2 lb brussel sprouts, halved
  • 2 carrots, peeled and cut on the angle
  • 2 tbsp fresh oregano, roughly chopped
  • coarse salt
  • freshly cracked black pepper
  • 1-1/2 tbsp any seasoning blend
  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 lemon, cut into wedges (squeeze the juice)

1. Preheat the oven to 400 F. Parboil the potatoes in a pot of boiling water, until crisp-tender. In a large roasting pan, place in the quartered chicken breasts, potatoes, radishes, mushrooms, onion slices, garlic cloves, brussel sprouts and the carrots.

2. Season the chicken and veggies with chopped fresh oregano, salt, pepper, and the seasoning blend. Drizzle in the balsamic vinegar and the olive oil. Using your clean hands, gently mix together all of the ingredients. Take the lemon wedges and squeeze the juice over the roasting pan, then add the lemon wedges into the pan as well.

3. Bake it on the lower rack of the oven for about 35 minutes. Check on it halfway through and gently mix around the chicken and veggies, and place it back in the oven. Once it is done squeeze a little fresh lemon juice over top of the whole dish and sprinkle some chopped fresh oregano on top as well. Serve immediately.

Cook's note: Since there is no sauce to hide the flavour of the vegetables, make sure to really season them. This will really help to enhance the flavour of the caramelized veggies.


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