Herbed Chicken and Roasted Veggie Bake
- 4 boneless, skinless chicken breasts
- 170g baby potatoes, halved
- 2 carrots, peeled and sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 2 teaspoons dried mixed herbs (such as thyme, rosemary, oregano)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Preheat the oven to 200°C (390°F).
- In a large bowl, toss the baby potatoes, carrots, bell peppers, and red onion with olive oil and dried herbs. Season with salt and pepper.
- Place the chicken breasts in a baking dish and arrange the seasoned vegetables around them.
- Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelised.
- Remove from the oven and let the chicken rest for a few minutes before slicing.
- Serve the herbed chicken slices on a plate alongside the roasted veggies. Garnish with chopped fresh parsley.
- Enjoy this hearty and wholesome meal that combines succulent chicken with a medley of roasted vegetables, all infused with aromatic herbs