Roasted chicken breast with vegetables

Very good and quick one-dish dish - Roasted chicken breast with vegetables. It's a colorful and easy to make dish perfect for the whole family. Chicken with vegetables is a very versatile meal.

Chicken fillet with vegetables with potatoes or favorite groats will be great for lunch. I also recommend baking this dish on the grill. It is enough to place the ingredients on a metal tray or in a dish dedicated to the grill.

Preparation time: 25 minutes
Baking time: 35 minutes
Number of portions: 4

Ingredients for chicken pieces:

• a large chicken breast - 600 g
• 2 cloves of garlic
• spices: on a flat teaspoon of salt, pepper and sweet pepper

the other ingredients:

• 1 large red pepper
• half a large onion
• 3 sticks of celery
• 10 cherry tomatoes
• 4 tablespoons of oil
• herbs: 2 spoons of Provencal herbs, a rosemary branch, a few sprigs of thyme

Such juicy chicken pieces with vegetables can be prepared in less than an hour. A very colorful, healthy and delicious dish will delight every household member and guest.

How to make roasted chicken breast with vegetables:
Fill whole chicken breast (two fillets) under cold, running water and dry with a paper towel. Clean the meat from cartilage and fibers and cut into pieces about 2-3 cm long. Place the meat in a bowl. Add the garlic passed through the press and salt, pepper and sweet pepper. Mix everything together with your hands so that pieces of garlic and spices will fill the meat.

How to make roasted chicken breast with vegetables:
Fill whole chicken breast (two fillets) under cold, running water and dry with a paper towel. Clean the meat from cartilage and fibers and cut into pieces about 2-3 cm long. Place the meat in a bowl. Add the garlic passed through the press and salt, pepper and sweet pepper. Mix everything together with your hands so that pieces of garlic and spices will fill the meat.

The meat goes through spices, so you can take on vegetables. Wash the large pepper. You can also use half a yellow or green pepper. You also need three sticks of celery, which can also be replaced with zucchini. Half a big onion or 4 spring onions and 10 small cherry tomatoes - strawberry, cocktail. It can also be a mix of yellow and red tomatoes. A sprig of fresh rosemary and a few sprigs of thyme will give the dish a super aroma.

Cut the onion into feathers or strips. Also cut paprika and celery. Leave the tomatoes in their entirety. Do not also shred your herbs. It will be easier for you later to remove them completely from the dish with the ready dish.

In one large bowl, put together vegetables and meat, in addition to thyme and rosemary. Pour olive oil and add Herbes de Provence. Mix everything thoroughly. You can also add half a teaspoon of salt.

Mix well mixed ingredients into a large heat-resistant vessel. Place the twigs and herbs on top.

Place the dish with chicken and vegetables in the oven preheated to 240 degrees. Middle shelf with an up / down heating option. Dishes do not cover anything. The whole bake up to 40 minutes. After baking, you can remove the twigs with herbs. Rosemary is thrown away. If the thyme has not been immersed in the sauce, you can wipe the dried leaves off the dish. Throw out a hard twig.

Enjoy your meal ;)

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