Now that the weather is officially cold and we all have our heaters on, I get excited about baking meals. Not only does it warm the house up, but it makes for seriously easy cooking. This one-pan recipe is a regular in our house over winter. Packed with vege and lean protein, it’s nourishing and satisfying. It’s basically a chop up, throw in the oven and walk away kind of recipe!
WHAT YOU NEED:
3 zucchinis cut into long wedges
1 bunch of asparagus
15 button mushrooms
1 punnet of tomatoes
1 red capsicum roughly cut
1/4 cup kalamata olives
3 cloves of garlic
small bunch of rosemary thinly sliced
2 chicken breasts (or thighs) sliced into quarters
Extra virgin olive oil spray
*You could add green beans, yellow squash, carrot or any vege you have in the fridge
Serve with red wine vinegar and cracked pepper.
WHAT YOU DO:
Preheat oven to 190 degrees and chop all the vege into rough shapes and throw into a roasting pan.
Place the chicken on top of the vege and crush 3 cloves of garlic over the top. Pop the remnants of the cloves into the pan for extra aromatics.
Sprinkle rosemary and olives over the top. Spray a generous amount of extra virgin olive oil over the top.
Cook for approximately 45 min at 170 degrees or until browned.
Serve with red wine vinegar and some cracked pepper.
