Sunday, June 03, 2007

June 3rd, 2007

Still attempting to stay on the Mediterranean diet we had roasted vegetables with chicken last night for supper. It was really quite easy to make and didn't take long to prepare or cook. I like to have dishes that sometimes don't take any concentration at all. Especially on days when I am tired from working or when we have had a busy day. This is one of those types of dishes. The secret to this dish is to leave the vegetables chunky and lots of herbs.


Roasted Chicken with Veg.
1/2 red pepper chopped roughly
1/2 green pepper chopped roughly
1 onion sliced in wedges
1 courgette/zucchinni sliced about 1/3 inch thick
1 eggplant/aubergine chopped into chunks
about 6 or so mushrooms cut into halves
Some tomatoes quartered or a handfull of cherry tomatoes
2-3 garlic cloves sliced
Olive oil
Chicken breasts
Lemon slices
Fresh Rosemary, Thyme,
Dried oregano and basil

Chop all the vegetables and leave on the chunky side. Drizzle your baking dish with olive oil and combine all the veg and herbs and garlic into the dish. Mixing so they the veg gets coated in some oil and herbs. Reserving some of the herbs for topping the chicken. Put the chicken breasts on top of the veg, drizzle over some more olive oil. Sprinkle with the herbs and some fresh ground black pepper. Roast in a 200 C oven for about 35-40 minutes. And there you go easy peasy.
Now to serve I boiled some fettuccini and served the veg and chicken on top along with some fresh grated parmesan and a side salad. This recipe can be made to suit what ever you have on hand or what ever vegetables you prefer eating. Asparagus is lovely added to this and a dash of balsamic vinegar won't go amiss. Halloumi cheese can replace the chicken or how about fish... I would put that in towards the last 10 to 15 minutes of cooking so you don't over do the fish. Black olives if you like. It is basically one of those dishes that you can throw just about anything into.


With hubby and I having had bouts with high blood pressure, we try very hard to cut out salt in our diet. As we know that lots of things we eat come already prepared with loads of salt. So I would suggest you season to taste and health with the salt.

5 comments:

Crafty Gardener said...

We love roasted veggies. Have you tried brussels? I cut them in half and add them to all the other veggies ... absolutely delicious. I'll have to try the chicken in with the veggies next time, I usually grill the chicken.

Pat said...

Oh Never tried Brussle sprouts. I have a hard time getting hubby to eat those. I have done beet root once and that was lovely.

NettieP said...

All in one dish...couldn't be easier. Thanks for the recipe.

Pat said...

You're welcomed!!! One of my fav dishes.

wellunderstood said...

i love a "roasted dinner." so delicious and easy, they smell amazing!