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.
