Name: Garlic-roasted chicken and vegie one-pot
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1/4 cup chopped basil leaves, plus extra leaves to serve; 2 tablespoon grated lemon rind, plus cheeks to serve; 2 clove garlic, crushed; 1/4 cup (60ml) rice bran oil; 4 200g chicken breast supremes; 4 zucchini, sliced; 2 large red onions, cut into wedges; 200 gram truss cherry tomatoes; 4 slices crusty bread

Ingredients

1/4 cup chopped basil leaves, plus extra leaves to serve

2 tablespoon grated lemon rind, plus cheeks to serve

2 clove garlic, crushed

1/4 cup (60ml) rice bran oil

4 200g chicken breast supremes

4 zucchini, sliced

2 large red onions, cut into wedges

200 gram truss cherry tomatoes

4 slices crusty bread

Method

1.Preheat oven to 220°C or 200°C fan.

2.Place basil, lemon rind, garlic and oil in a bowl and stir to combine. Place chicken, zucchini and onion in a baking dish and spoon over basil mixture. Roast for 20 mins, until vegetables start to soften.

3.Add tomatoes and roast for 5 mins, until chicken is cooked through. Scatter with extra basil and serve with lemon cheeks and bread.

Women's Weekly Food