The inspiration for this recipe comes from Greg’s(part of the talented due behind Rufus’s food and spirit guide) Stuffed Chicken with Roast Squash and Tomatoes
The day he posted the recipe I was tight on time and realised at the last-minute that I didn’t have any goat cheese on hand. So I decided to go with the option of rubbing the chicken with olive oil, lemon juice, basil and oregano and I added carrots and used zucchini because I had them on hand. The end result was juicy moist chicken that is packed with flavor. The veggies added color, crunch and definitely a rainbow of flavors
Chicken
4 boneless skinless chicken breasts
Olive oil
Juice of one lemon
1 table-spoon dried oregano
1 tablespoon dried basil
Salt
Pepper
Roasted vegetables
2 carrots sliced
3 tomatoes cut into wedges
1 red onion cut into strips
3 cloves garlic
3 small zucchini sliced
Drizzle of olive oil
1/2 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried basil
Juice of half a lemon
Salt
1/2 teaspoon all spice
In a bowl mix together the lemon juice, basil, oregano , salt and pepper.
Pour it over the chicken and rubbed into the meat slightly.
Let it sit for 30 minutes.
In another bowl mix the vegetables with the oil and seasoning.
Arrange in baking dish.
Nestle the chicken between the vegetables, cover with tin foil.
Place in the lowest rack of your oven at 220 C (428 F) for an hour to an hour and 15 minutes until the chicken is done and the vegetables are cooked through
Mel of cooking with Mel has been really gracious to pass me the blog on fire award
If you have never visited Mel’s blog, you’ll love it.She lately posted a cheese burger mac and cheese that is high on my try soon list. Thank you Mel for your kindness.
I ‘m passing on this award to a few of my favorite bloggers.
Enough blogs to explore for a week 🙂 Enjoy
Chef in disguise 