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One pan Italian chicken roast
heartfoundation.org.au|Helpline 13 11 12

One pan Italian chicken roast

35 minutes (20 minutes)
Serves 4
Pitted Kalamata olives can be used in place of Sicilian olives. Serve with wholemeal pasta instead of couscous, if preferred. 

  • 500g washed potatoes, cut into 1½ cm slices
  • 800g skinless, boneless chicken thigh fillets, trimmed of any fat (trimmed weight approx. 700g)
  • 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 2cm thick slices
  • 250g punnet cherry tomatoes
  • 1/3 cup (50g) pitted Silician olives
  • 2/3 cup wholemeal couscous
  • Lemon wedges, to serve
  1. Place potatoes in a microwave safe bowl. Cover and microwave on High for 5 minutes. Stand, covered 5 minutes. Drain.
  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.
  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.
  4. Bake in a 220C 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.
  5. Meanwhile, place couscous in a heatproof bowl. Add 2/3 cup boiling water. Cover and stand 3 minutes, or until water is absorbed. Uncover. Fluff with a fork.
  6. Serve roast with couscous and lemon wedges.

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