Italian Chicken Bake

Ingredients

• 4 tablespoons of oil • 2 potatoes • 2 cloves of garlic • 2 tablespoons of tomato paste • 1 red onion • 1 capsicum • 1 tablespoon of mixed herbs • 1 teaspoon of brown sugar Makes 2 serves

• 2 teaspoons of vinegar (balsamic if possible) • light pinch of salt (optional) • ½ teaspoon of pepper • 2 chicken fillets • 1 large or 2 small tomatoes • Green beans ‘Frozen Beans Sliced’ (or any green veg)

Method

Preheat oven to 240°C (or 220°C if fan forced). Cut the potatoes (washed but not peeled) into 2cm chunks. Place on an oven tray with a drizzle of oil and a sprinkle of salt (if desired) and pepper. Bake until tender (25-30 minutes) on the top shelf of the oven. Keep the potatoes aside until about 5 minutes before you put the chicken and vegetables into the oven so they are ready at around the same time.. Cut the chicken pieces in half (if large). Flavour the chicken with finely chopped garlic, tomato paste, mixed herbs, brown sugar, salt, vinegar and remaining oil by putting it all into a bowl, making sure the chicken is fully coated. Prep the vegetables. First rinse them then cut the capsicum, tomato and onion into 2cm wedges. In a large baking dish place the chopped vegetables, drizzle of oil, sprinkle of salt (if desired) and pepper evenly in the dish. Arrange the chicken on top of the vegetables and bake until tender and the chicken is cooked through (20-25 minutes). After about 15 minutes of baking put the green beans on the tray with the potatoes and put back in the oven. Check that the chicken is cooked through by slicing a piece, if it is still pink it will need to be put back in the oven to cook longer. Plate up, pour any juices from the chicken and vegetable pan onto each meal and enjoy! “I thought the Italian Chicken Bake was going to be hard but it was easy and so delicious!” —Lisa