| | Baked chicken cacciatore
Baked chicken cacciatore
Baked chicken cacciatore 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180C fan-forced. Place tomatoes, olives and half the parsley in a large ovenproof dish, and stir to combine. Evenly place onions, carrots and potatoes on top of tomato mixture, then drizzle with 2 tablespoons oil. Season with salt and pepper. Bake for 20 minutes.
  2. Meanwhile, heat remaining 2 tablespoons oil in a frying pan over high heat. Cook chicken for 2 minutes each side or until golden. Place chicken on top of vegetables in dish, then bake for a further 12 minutes or until chicken is cooked through and vegetables are tender. Remove from oven and stand for 5 minutes.
  3. Divide among plates, then scatter over remaining parsley and lemon zest. Serve with crusty baguette, if using.
Time for preparing:
35 min.
Servings:
4

Ingredients:

  • 2x 400g cans Ardmona Rich & Thick Chopped Tomatoes with basil & garlic (see note)
  • 110g (2/3 cup) pitted kalamata olives
  • 1/2 cup finely chopped flat-leaf parsley
  • 2 small red onions, cut into wedges
  • 8 Dutch carrots (see note)
  • 2 small desiree potatoes, each cut into 6 wedges
  • 80ml (1/3 cup) olive oil
  • 4x 180g chicken breasts
  • 1 lemon, zest peeled into strips
  • Crusty baguette (optional), to serve
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