• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, E
MineralsPotassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 chicken breast fillets

  2. 4 thin slices rindless bacon

  3. 500g cherry tomatoes

  4. 2 medium (400g) red capsicums,

  5. cut into thick strips

  6. 250g baby chat potatoes,

  7. sliced thinly 2 cloves garlic, sliced

  8. 1/4 cup (60ml) extra virgin olive oil

  9. 1/3 cup fresh flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Roast Chicken with potato, tomato and capsicum Preheat the oven to 240C/220C fan-forced.

  2. Wrap each chicken breast in a piece of bacon.

  3. Combine the tomatoes, capsicum, potato, garlic, oil and salt and pepper in a large, shallow baking dish; mix well. Push the vegetables to the sides of the dish, place the chicken in the centre of the dish, turn to coat in the oil from the dish.

  4. Bake, uncovered, about 25 minutes or until chicken is just cooked through. Add parsley to vegetables. Remove chicken from pan; slice chicken thickly.

  5. Serve chicken with roasted vegetables and the pan juices.

  6. Not suitable to freeze or microwave.


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