Author Topic: Chicken and Roasted Vegetables  (Read 3306 times)

Offline cookie1

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Chicken and Roasted Vegetables
« on: November 08, 2012, 10:55:03 am »
Chicken and Roasted Vegetables
Ingredients

Chicken thighs or marylands
Vegetables to roast. I used potato, pumpkin, onion, carrot, red capsicum, sweet potato and tomato.
1 or 2 green chillies
Olive tapenade (can make from the EDC)
1 tablespoon EVOO
Preparation
1.  Peel and cut up vegetables into pieces . Bruise the chilli and add.
2.  Place into a roasting dish and sprinkle with oil.
3.  Roast at 180 degrees for 10 minutes.
4.  Spread tapenade under the skin of the chicken. If using skinless spread on the top.
5.  Place over the vegetables and roast for a further 20-25 minutes.
May all dairy items in your fridge be of questionable vintage.

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Online judydawn

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Re: Chicken and Roasted Vegetables
« Reply #1 on: November 08, 2012, 11:32:02 am »
Sounds nice and is so simple Cookie. 

Mmm, olive tapenade - on my Christmas hamper list.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline CreamPuff63

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Re: Chicken and Roasted Vegetables
« Reply #2 on: November 08, 2012, 01:57:48 pm »
Sounds like the olive tapenade adds a real flavour boost. Must try this.
Non Consultant from Perth, Western Australia

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Offline cookie1

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Re: Chicken and Roasted Vegetables
« Reply #3 on: November 09, 2012, 06:32:28 am »
Sorry there is no photo, we ate it all before I realised I could put it on here. It really is easy.
May all dairy items in your fridge be of questionable vintage.

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