Herbed Chicken and Roasted Veggie Bake

Ingredients:

• 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

Method:

1. Preheat the oven to 200°C (390°F).
2. 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.
3. Place the chicken breasts in a baking dish and arrange the seasoned vegetables around them.
4. 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.
5. Remove from the oven and let the chicken rest for a few minutes before slicing.
6. Serve the herbed chicken slices on a plate alongside the roasted veggies. Garnish with chopped fresh parsley.
7. Enjoy this hearty and wholesome meal that combines succulent chicken with a medley of roasted vegetables, all infused with aromatic herbs