Roast Chicken With Potato Capsicum And Tomato Recipes

ROAST CHICKEN WITH POTATO, CAPSICUM AND TOMATO

Steps:

• Preheat oven to 220 C.
• Wrap each chicken breast in a piece of bacon.
• Combine vegetables, garlic, salt and pepper in a large, shallow baking dish, mix well.
• Push vegies to the sides of the dish.
• Place chicken in centre, turn to coat in the oil.
• Bake uncovered 25 minutes until chicken is just cooked through.
• Add parsley to vegetables.
• Remove chicken from pan, slice thickly.
• Serve with vegetables and pan juices.

CHICKEN ROASTED WITH TOMATOES, POTATOES, AND OLIVES

Steps:

• Preheat oven to 450°F. and oil a 13-by 9-inch shallow baking pan.
• Mince and mash 2 garlic cloves to a paste with salt. In a small bowl whisk together garlic paste, lemon juice, and 2 tablespoons oil with salt and pepper to taste. In pan make 2 beds of overlapping lemon slices and put a chicken breast half, skin side up, on each bed. Brush chicken generously with some of the garlic lemon mixture and season with salt and pepper.
• Quarter potatoes and in a bowl toss with tomatoes, remaining 5 whole garlic cloves, and remaining tablespoon oil until coated well. Arrange vegetables around chicken and sprinkle chicken with olives and rosemary.
• Roast chicken and vegetables in middle of oven 15 minutes and brush with remaining garlic lemon mixture. Roast chicken 10 to 15 minutes more, or until a meat thermometer registers 175°F. and chicken is cooked through.
• Discard lemon slices and serve chicken with vegetables, spooning any pan juices over them.