Chicken with Roasted Vegetables

Melt 15g butter in a non-stick frying pan and brown the chicken on both sides. Remove chicken from the pan and place in a roasting tin.

Melt the remaining butter, add the vegetables and oregano and toss until coated, seasoning with pepper.

Place in a roasting tin with the chicken.
 

Cook in a preheated oven at 180oC, 350oF, Gas 4 for 25-30 minutes, stirring once or twice.

Serve with baked potatoes.

Total Recipe Time: 31-60 minutes

Prep Time: 20 mins
Cook Time: 30 mins
Serves 4

Ingredients:

  • 4 Manor Farm chicken breast fillets or thighs
  • 55g Butter
  • 1 red onion, cut into wedges
  • 2 courgettes, thickly sliced
  • 1 small aubergine, sliced
  • 1 red pepper, seeds removed & cut into strips
  • 1 green pepper, seeds removed & cut into strips
  • 55g (2oz) mushrooms, thickly sliced
  • 2 tablespoons fresh oregano leaves
  • 225g (8oz) baby potatoes, cooked
  • black pepper

Preparation / Cooking Steps:

Melt 15g butter in a non-stick frying pan and brown the chicken on both sides. Remove chicken from the pan and place in a roasting tin.

Melt the remaining butter, add the vegetables and oregano and toss until coated, seasoning with pepper.

Place in a roasting tin with the chicken.
 

Cook in a preheated oven at 180oC, 350oF, Gas 4 for 25-30 minutes, stirring once or twice.

Serve with baked potatoes.

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