Roast Chicken and vegetables

31 May, 2010

WW 7pt
serves 4
1 tbs olive oil
4 x 2o0g skinless chicken marylands
400g baby potatoes, halved
250g pumpkin, peeled, cut into 3 cm pieces
2 small zucchini, cut into 3cm lengths
250g cherry tomatoes
1 tbs fresh rosemary

Preheat oven to 200C. Spray a large baking dish with oil.

Heat 2 teaspoons oil in a large non-sick frying pan. Cook the chicken over high heat for 3-4 minutes or until browned all over. Arrange the chicken and potatoes in the prepared dish. Bake for 30 minutes.

Add the pumpkin, zucchini, tomatoes and rosemary to the dish. Drizzle with remaining oil. Seas with salt and freshly ground pepper. Bake for a further 3o minutes or until the chicken is cooked through and the vegetable are tender. Serve.

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