Friday, February 19, 2010

Herb Chicken with Roasted Vegetables

Ingredients :-

  1. 2 garlic cloves
  2. 25g pack each fresh basil and mint
  3. 8 thyme sprigs
  4. 4 tbsp olive oil
  5. 4 chicken legs (drumsticks and thighs)
  6. 1 small aubergine, chopped
  7. 200g tomatoes, sliced
  8. 2 red peppers, deseeded and chopped
  9. 1 zucchini, sliced
  10. Juice of 1 lemon
  • Whiz the garlic, two-thirds of the basil, mint and four thyme sprigs in a food processor, adding half the oil gradually until the mixture forms a thick paste.
  • Rub the paste over the chicken legs, put it into a bowl, cover and leave to marinate in the fridge for at least 30 minutes.
  • Preheat the oven to 200C(fan). Put the aubergine, tomatoes, peppers and zucchini into a large roasting tray with the rest of the oil and season. Toss to coat. Add the chicken and roast for 30-40min until the vegetables are tender and the chicken cooked through.
  • Squeeze over the lemon juice and stir in the remaining herbs. 
  • Serve immediately with a crisp green salad.

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