Oven Baked Herbed Chicken with Roast Vegetables

The basic chicken recipe remains the same, but I varied the vegetables to keep it interesting.

baked chicken asparagus baked chicken roast brocolli

  1. Prepare your chicken by placing in a roasting tin or Pyrex dish and sprinkling lemon juice over it (for taste and to keep it juicy and tender) and then seasoning- this is liberal amounts of cracked black pepper and mixed Italian herbs. You can also spray garlic infused fry light before cooking.
  2. Bake at 200C, covered in foil for 25 mins. The result will be juicy, flavoursome chicken.
  3. The first variant is roast broccoli- place 80g broccoli florets in a bowl and spray with some fry light and add garlic paste and chilli flakes and make sure all the florets are coated. Place on a baking tray and roast uncovered alongside the chicken for the last 15 minutes.
  4. The second option is roast asparagus tips- place the asparagus in a small roasting tin and spray with fry light, season with black pepper and add a tablespoon of balsamic vinegar. Toss the asparagus to make sure they are evenly coated and roast uncovered alongside the chicken for the last 8 minutes of cooking time.
  5. If you have unused milk allowance, you can also make a mint yoghurt sauce (mix half a tsp. of garden mint into your yoghurt) to pour over the chicken and broccoli dish.

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© Chanden/charliekilosugar 2015. Original content please do not reproduce.

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