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Ratatouille Chicken Tray Bake

1 lemonHandful of fresh rosemarySprinkling of fresh thyme2 garlic cloves, peeled and crushed4 skinless, boneless chicken-breast portions1#188; pounds potato, cut into wedges 4 leeks, rinsed and cut into four pieces3 bell peppers (1 each green, red and yellow) stemmed, seeded and chopped2 parsnips, peeled and quartered lengthwise2 carrots, peeled and cut into chunks2-3 tablespoons olive oil#189; teaspoon garlic powder1/2 teaspoon celery saltFreshly ground black pepper1/2 pound cherry tomatoesHeat the oven to 400 degrees.Zest the lemon, and in a small bowl mix the zest with the herbs and garlic.Lightly slash the chicken breasts using a sharp knife, and rub the herb mixture all over and into the chicken.Juice the lemon, and set the juice aside. Put the chicken, potatoes, leeks, bell peppers, parsnips and carrots in a large, deep roasting pan. Drizzle with olive oil and lemon juice, and season lightly with garlic powder, celery salt and black pepper.Roast for 25 minutes, stir everything around, then add the tomatoes and stir again so that everything browns evenly. Roast for 25-30 minutes more, or until cooked through.Check that the chicken is cooked through by piercing the thickest part of each breast with a sharp knife. The juices should run clear. Serve immediately.Serves four."The Secret Ingredient" by Sally Bee (2010 Sterling)