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Chicken breasts roasted with peppers and courgettes

(50 ratings)
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Chicken breasts roasted with peppers and courgettes
Chicken breasts roasted with peppers and courgettes
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

Roasting the chicken and vegetables together makes this an easy dish to prepare - and layering the veggies on top makes it look impressive, too!

Ingredients

  • 4 chicken breasts, skinned (approx 500g)
  • 2 red peppers, cut into quarters and deseeded (approx 350g)
  • 2 large courgettes, sliced lengthways into thick slices (approx 230g)
  • 3 sprigs of thyme plus extra for garnish
  • 2 tbsp cold pressed rapeseed oil
  • lemon

You can vary the vegetables according to the season but remember to adjust the cooking time accordingly. Combine vegetables that require equal cooking. Instead of chicken, try using a meaty fish fillets like salmon or cod.

Method

  1. Preheat the oven to 200C/Gas Mark 6.
  2. Cut each chicken breast in half horizontally into 2 thin breasts. Set aside.
  3. Place the red pepper, courgettes and 3 sprigs of thyme in a roasting tin, drizzle with 1 tbsp rapeseed oil and season well. Cook for 20 minutes, turning after 10 minutes.
  4. Remove from the oven, add the chicken breasts to the tin, squeeze the lemon juice over the chicken, drizzle with the remaining rapeseed oil and season well.
  5. Return to the oven and cook for a further 10 minutes until the chicken is cooked through and there is no pink meat. To serve, layer the chicken pieces and roasted vegetables in a stack and garnish with thyme.

Top tip: You can vary the vegetables according to the season but remember to adjust the cooking time accordingly. Combine vegetables that require equal cooking. Instead of chicken, try using a meaty fish fillets like salmon or cod.

Your rating

Average rating

  • 4
(50 ratings)

Your comments

Carl in Dublin

Had 4 fillets in the fridge and wanted to do something different - found this recipe and what a find!! No lemon juice so grated some ginger on top - ended up with 2 layered mountains of this, served with bursting baby spuds and the nicely herbed oil from the cooking drizzled atop, perfect!

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