Herb chicken and vegetable bake

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I made a de­li­cious home-made herb sauce which adds a re­fresh­ing flavour to Chris’ 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


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


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