Firstly I chop the courgettes and new potatoes to similar sizes, in this case about the size of the smallest new potato, then toss them with olive oil, garlic, lemon juice and thyme. Next I transfer them to a roasting tray, making a single layer of vegetables and nestle between them a couple of chicken breasts before putting it in the oven at 180 degrees celsius for 30 mins, turning the veg halfway through. I then stir in a handful of large, pitted green olives and cook for 5 more minutes before transferring everything to a serving dish; thickly slicing the chicken and placing them at the crown. Very tasty.
Chicken with lemony courgettes, potatoes and olives |
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