Ratatouille Chicken Tray Bake
Don't you just love all the color!
Ratatouille Chicken Tray Bake
* From The Secret Ingredient by Sally Bee
Zest and juice of 1 lemon
handful of fresh rosemary
sprinkling of fresh thyme
2 garlic cloves, peeled and crushed
4 skinless, boneless chicken breast portions
600g/1lb 5oz white potatoes, cut into wedges
4 leeks, rinsed and cut into four
1 green, 1 red, 1 yellow bell pepper, chopped
2 parsnips, peeled and quartered lengthwise
2 carrots, cut into chunks
2-3 Tbsp olive oil
½ Tsp garlic powder
½ Tsp celery salt
fresh ground pepper
200g/ 7oz cherry tomatoes
1. Preheat over to 400F
2. Mix the lemon zest with the herbs and crushed garlic. Lightly slash the chicken breasts using a sharp knife and rub the mixture all over and into the chicken.
3. Put the chicken, potatoes, leeks, peppers, parsnips, and carrots in a large, deep roasting tin. Drizzle with olive oil and lemon juice. Season lightly with garlic powder, celery salt, and black pepper.
4. Roast for 25 minutes, stir everything around, then add the cherry tomatoes and stir again so that everything browns evenly. Roast for a further 25-30 minutes or until cooked through.
5. Check that the chicken in cooked through by piercing the thickest part of the breast with a sharp knife: The juices should run clear. Serve immediately.
* From The Secret Ingredient by Sally Bee
Zest and juice of 1 lemon
handful of fresh rosemary
sprinkling of fresh thyme
2 garlic cloves, peeled and crushed
4 skinless, boneless chicken breast portions
600g/1lb 5oz white potatoes, cut into wedges
4 leeks, rinsed and cut into four
1 green, 1 red, 1 yellow bell pepper, chopped
2 parsnips, peeled and quartered lengthwise
2 carrots, cut into chunks
2-3 Tbsp olive oil
½ Tsp garlic powder
½ Tsp celery salt
fresh ground pepper
200g/ 7oz cherry tomatoes
1. Preheat over to 400F
2. Mix the lemon zest with the herbs and crushed garlic. Lightly slash the chicken breasts using a sharp knife and rub the mixture all over and into the chicken.
3. Put the chicken, potatoes, leeks, peppers, parsnips, and carrots in a large, deep roasting tin. Drizzle with olive oil and lemon juice. Season lightly with garlic powder, celery salt, and black pepper.
4. Roast for 25 minutes, stir everything around, then add the cherry tomatoes and stir again so that everything browns evenly. Roast for a further 25-30 minutes or until cooked through.
5. Check that the chicken in cooked through by piercing the thickest part of the breast with a sharp knife: The juices should run clear. Serve immediately.
Note: From what I found the veggies needed to be roasted a little longer but the chicken was cooked perfectly. Next time I might cook it at 425 instead. Everything is cooked well I just like my veggies a little darker. Also make sure you cut your potatoes fairly small because they have a hard time cooking through I've found.
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