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Roast Chicken with potato, tomato and capsicum

The Australian Women's Weekly July 2008
Roast Chicken with potato, tomato and capsicum
Roast Chicken with potato, tomato and capsicum


Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Chicken

Plum and cinnamon cake
INGREDIENTS

4 chicken breast fillets
4 thin slices rindless bacon
500g cherry tomatoes
2 medium (400g) red capsicums,
cut into thick strips
250g baby chat potatoes,
sliced thinly
2 cloves garlic, sliced
¼ cup (60ml) extra virgin olive oil
1/3 cup fresh flat-leaf parsley

METHOD

Preheat the oven to 240°C/220°C fan-forced.

Wrap each chicken breast in a piece of bacon.

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.

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

Serve chicken with roasted vegetables and the pan juices.

Not suitable to freeze or microwave.


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User comments
This recipe is great. It's one dirty dish, easy to cook and tasty, and combines everything into one meal with veg. 5 mins prep and 25 mins cooking and a great meal.
This meal was delicious! I changed the recipe a little, by adding small mushrooms, an onion and white wine. The mushrooms came out very delicious and moist. Very easy to prepare and does not mess up many dishes!
This dinner cooked itself when I had overseas guests. My father had passed away the day before and my daughter was being married in two days. I was able to sit back with my guests and yet serve up a gourmet one dish meal. All who have eaten have taken away the recipe. For one of my guests I left off the bacon and it still had plenty of flavour. Give us more of this type of recipe.
O.M.G. This recipe was so easy to prepare! I substituted the bacon for prosciutto and the parsley for basil. Cooking time was probably more like 45 minutes. The chicken melted in your mouth and the tomato, capsicum etc.. created a yummy liquid an awesome flavour. Easily fed 4 adults.

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