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One pan Italian chicken roast

One pan Italian chicken roast

4 serves

20 m

35 m

Ingredients

  • 500 g washed potatoes, cut into 1½ cm slices
  • 800 g skinless, boneless chicken thigh fillets, trimmed of any fat (trimmed weight approx. 700 g)
  • 2 tablespoons olive oil
  • 2 teaspoons dried Italian herbs
  • 2 cloves garlic, crushed
  • 2 teaspoons Dijon mustard
  • 2 teaspoons lemon juice
  • 1 red onion, cut into wedges
  • 1 large red or yellow capsicum, cut into thick strips
  • 2 large zucchini, cut into 2 cm thick slices
  • 250 g punnet cherry tomatoes
  • ⅓ cup (50 g) pitted Silician olives
  • ⅔ cup wholemeal couscous
  • Lemon wedges, to serve

Method

Step 1

Place potatoes in a microwave safe bowl. Cover and microwave on high for 5 minutes. Stand, covered 5 minutes. Drain.

Step 2

Meanwhile, make shallow cuts across chicken fillets, about 1½ cm apart. Combine oil, herbs, garlic, mustard and lemon juice in a large bowl. Add chicken and mix with clean hands to coat well.

Step 3

Heat a large, lightly greased, flameproof roasting pan over a medium-high heat. Add chicken. Cook for about 2 minutes on each side, until lightly browned. Turn off heat. Transfer chicken to a plate. Add potatoes, onion, capsicum and zucchini to roasting pan. Toss gently. Arrange chicken over vegetables in pan.

Step 4

Bake in a 220 °C oven (fan-forced) for 20 minutes. Remove. Add tomatoes and olives to pan. Bake for a further 10 minutes until chicken is cooked and vegetables are lightly browned and tender.

Step 5

Meanwhile, place couscous in a heatproof bowl. Add ⅔ cup boiling water. Cover and stand 3 minutes, or until water is absorbed. Uncover. Fluff with a fork.

Step 6

Serve roast with couscous and lemon wedges.

Tip

  • Pitted Kalamata olives can be used in place of Sicilian olives. Serve with wholemeal pasta instead of couscous, if preferred.
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