Herb chicken and vegetable bake
I made a delicious home-made herb sauce which adds a refreshing flavour to Chris’ chicken and vegetable bake.
HERB CHICKEN AND VEGETABLE BAKE
Instead of using packet sauce, I made a fresh herb sauce to pour over the dish. You can use any available vegetables, but the baby marrows, mushrooms and cherry tomatoes give the bake a typical Mediterranean profile that goes well with the herb sauce.
Serves 4 Preparation time: 10 min Cooking time: 45-60 min
20 g fresh basil 20 g fresh coriander 10 g fresh mint juice and zest of 1-2 lemons 80-100 ml olive oil
CHICKEN AND VEGETABLES
4-6 chicken pieces salt and pepper 6 whole garlic cloves, with skin handful each of baby marrows and brown mushrooms, cut into chunks, and whole cherry tomatoes
1 ciabatta loaf, torn into chunks olive oil extra herbs to garnish salad to serve
Preheat the oven to 230 °C. 1 Herb sauce Blitz all the sauce ingredients in a food processor until smooth and set aside.
2 Chicken and vegetables Season the chicken with salt and pepper and arrange in an ovenproof dish with the garlic cloves. 3 Pour half the herb sauce over and bake for 10 minutes. Reduce the temperature to 180 °C and bake for a further 20 minutes. 4 Add the vegetables, squeeze the garlic pulp out of the skins and stir through the vegetables. Pour the remaining herb sauce over the vegetables and chicken. 5 Bake until the vegetables are tender, the chicken is done and the skin is crispy, about 15 minutes. 6 Bread chunks Arrange the bread on a baking sheet and sprinkle a little oil over. 7 Bake the bread alongside the chicken until crisp, about 5-7 minutes. 8 Sprinkle the bread chunks and extra herbs over the bake and serve with a salad.
The crisp bread chunks on top of the dish are great for mopping up the pan juices