Italian Style Chicken Bake with Roasted Vegetables
Delicious Italian style chicken bake with an intense marinade made from slow roast cherry tomatoes, garlic, fresh basil and mixed herbs, roasted together with peppers, aubergine, courgette and onions with fresh tomato reduced down in the cooking.
Servings Prep Time
3People 15Minutes
Cook Time
70Minutes
Servings Prep Time
3People 15Minutes
Cook Time
70Minutes
Ingredients
Slow Roast Tomato & Basil Mariande
Italian Style Chicken Bake
Instructions
Slow Roast Tomato & Basil Marinade
  1. Start by adding all of your ingredients into a blitzer and mix until you have a well combined smooth paste
Italian Chicken Bake
  1. Add all of the marinade to the chicken portions
  2. And mix well to fully coat the chicken and pop into the fridge whilst you prepare the mixed roast vegetables
  3. Chop all of your vegetables into an oven proof dish that will be big enough to hold the chicken in too.
  4. Add the oil and seasoning and mix well to ensure evenly coated
  5. Roast in 180C fan oven for 30 minutes, giving it a stir half way through cooking. You are aiming for highlights of colour on the vegetables and for them to have reduced in size.
  6. Now arrange the chicken around the roasted vegetables pushing them to the sides and inbetween the chicken portions. Arrange the tomato wedges around the dish, they will cook down and give a lovely sauce over the veg along with the chicken juice that will cook out. Cook for around 40 minutes until piping hot.
  7. Remove from oven, serve and enjoy. We were a little too keen and I served before I took the overall dish photo so apologies for the close up finished pic.