Ingredients:
1 (1200 gm) chicken cut into pieces
1 heaped cup cherry tomatoes whole
1 large onion cut into wedges
1 yellow pepper cut into chunks
1 ½ tbsp oregano/thyme
1 tsp lemon zest
1/3 cup balsamic vinegar
1 1/2 tbsp mustard
2 garlic cloves minced
3 tbsp olive oil
1/4 cup water
salt & pepper
4 people
10 Min.
80 Min.
Directions:
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1
Preheat oven to 180 C.
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2
In a bowl, whisk the balsamic vinegar, garlic, mustard & 2 tbsp olive oil together until well combined. Set aside.
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3
Marinade the chicken pieces with the remaining olive oil, lemon zest, oregano/thyme, salt & pepper.
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4
Arrange the veggies in a roasting pan. Sprinkle with salt & pepper then drizzle with the balsamic vinaigrette.
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5
Arrange the chicken pieces in between the veggies, add the water & bake uncovered for about 45-60 minutes or until the chicken is browned & cooked through.
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6
Serve immediately scooping the veggies/sauce over rice or tossing with white pasta.
