Recipe: Cheesy garlic chicken with roast vegetables

Okay, it’s fair to say that I cook a lot, and I do love it. But I do try to keep it as simple as possible, unless I’m heading into one of my full-on cook-all-weekend extravaganzas where the fridge is bursting with ingredients and my head with ideas!

Most of my recipes are quick and easy. Like this delicious one-pan dinner I made last night. I love cooking all in one dish, so little¬†washing up. Vary this dish by using different vegetables, different herbs, even different meat. It’s light and delicious with a lovely mix of the flavours of lemons, oregano and garlicky cheese. Don’t worry if some of the cheese leaks out into the pan (as it has here), it’s all meant to be served together anyway.

Serve with a baked potato for a more substantial meal.

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Flavours of the Mediterranean all in one pan

Serves 2

2 chicken breasts, skin on

50g soft cheese with garlic, I used Philadelphia garlic and herb

1 red onion, quartered

1 courgette, sliced into chunks

1 yellow pepper, cored, seeded and chopped into quarters

1 orange pepper, cored, seeded and chopped into quarters

1 lemon, quartered

1 tbsp dried oregano

2 tbsps olive oil

Make a small pocket under the skin of the chicken breast by sliding a sharp knife under the skin. Stuff it with the soft cheese and wrap the skin securely around.

Add the peppers, onion, olive oil and half the oregano into the roasting tin and roast at 180C for 10 minutes.

Remove from the oven and add the courgette and chicken breasts. Squeeze the lemon juice over the chicken and vegetables and add the lemon quarters to the tin.

Return to the oven and cook for another 20-25 mins until the chicken is done.

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My new Stellar James Martin Roaster is perfect for one-pan dishes like this and for my favourite Sunday roast. It’s made of heavy grade carbon steel for even heat distribution, is non-stick and really easy to clean. Find out more about James Martin’s range at www.stellarcookware.co.uk

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