Ingredients
4 small chicken breasts
(1kg)
2 tbsp olive oil
6 potatoes
washed
1kg garden mixed frozen vegetables
(we used a mix of cauliflower, broccoli, carrots and beans)
2 lemons
(one to squeeze over and one to serve on the side)
¼ cup fresh sage leaves
Equipment
- 1 baking dish
- 1 baking paper
- 1 foil
Instructions
- Line a baking dish with baking paper and place chicken breasts into the centre. Drizzle with olive oil.
- Dice potatoes into cubes and add them to the pan on one side of the chicken. Pour still-frozen vegetables into the pan on the other side of the chicken. Season well with freshly cracked salt and pepper and drizzle generously with olive oil. Squeeze lemon over the pan and scatter sage leaves over the top.
- Seal pan with foil tightly over the top.
- Bake for 40-50 minutes. Remove foil and bake a further 20 minutes. Serve with lemon wedges.
Notes
Tip
You can choose your own favorite herbs, whether they are fresh or dried.
Tip
You can use bottled lemon juice or a dash of balsamic vinegar in place of the lemon.
Tip
This recipe serves 4 people but you can easily expand this meal to feed a crowd.
