Preparation time is 10minutes
Cook time is 1hours 10minutes
Total time is 1hours 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
7 Ingredients
Number of servings
4
- 4 red potatoes, quartered
- 1 red capsicum, quartered, deseeded
- 2 Lebanese eggplant, halved lengthways
- 1 cup parsley, roughly chopped
- 2 zucchini, cut into 2cm-thick pieces
- 2tablespoons extra virgin olive oil
- 1 boneless chicken lemon and herb
Nutrition per serving
3120kJ / 745Cal
3120 Kilojoules or 745 Calories
36% of daily energy intake*
Protein
54.2grams
Fat
36.0grams
Carbs
54.5grams
Sugars
12.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 190°C. Line a roasting pan with foil. Remove chicken from packaging and place into the pan, skin side up.
Step 2 of 5
Arrange vegetables around the chicken. Drizzle vegetables with 1 tbs oil, then season with salt and pepper.
Step 3 of 5
Cook as per packet instructions, basting with pan juices and turning vegetables twice during cooking, for 1 hour (see note) or until chicken is cooked through.
Step 4 of 5
Transfer vegetables to a serving plate. Cover chicken loosely with foil and rest for 5 minutes.
Step 5 of 5
Meanwhile, add parsley to the vegetables and toss to combine. Drizzle with remaining oil. Slice chicken and serve with vegetables. Note: Calculate the total cooking time for chicken by allowing 20-25 mins per 500g.
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