I love this recipe! It is so easy but so tasty and your can just make more, for the more mouths you have to feed.
The fact you have your vegies all combined in one dish and your chicken gets served straight from the baking dish makes me even happier.
I have swapped the beans for asparagus from time to time, and I also cook the red onion because I am not a fan of raw onion.
Ingredients:
2 tbs dried oregano leaves
1 tsp dried red chilli flakes
Zest and juice of 1 lemon, plus lemon to serve
1/2 cup (125ml) extra virgin olive oil
4 chicken breasts with skin (I use a whole chicken cut up into portions as its more economical)
450 g waxy potatoes
300g green beans, topped
1 small red onion, thinly sliced
2 tbsp flat leaf parlsey
100g pitted kalamata olives, crushed
2 tbsp red wine vinegar
Preheat the oven to 180 deg.
Mix the oregano , lemon zest and juice, Chilli and 80ml of the oil in a bowl with salt and pepper. Make a few slashes on the chicken, then place the chicken in a shallow baking dish and rub in the marinade, making sure its well coated. Cover and marinate for 1-2 hours (I usually don’t both as I never have time to marinate)
Boil the potatoes, in a pan of salted water for around 8-10 mins or until cooked through. In a fry pan cook the red onion till slightly caramelised. Add the potatoes and crush slightly. Blanch the beans in boiling water for about 5 mins, then drain. Place in a large bowl with the onions potatoes, remaining oil, olives, parsley and vinegar. Season well, then set aside while you cook the chicken.
Grill the chicken in the oven till it goes crispy on the skin side. Turn the grill off and bake for 30-40 mins or until cooked.
Serve the chicken with the salad and wedges of lemon.
yum!
Miss xo
Tags: chicken, gluten free
