Lovely fresh lemony taste and very easy to make. The quantities below will completely fill 1 large and 1 medium baking tray. You will need to cram everything in to get them all to fit, but this is how I was shown this recipe and it really works. In reality, these quantities will feed 6 but we usually make this amount for 4 so we have plenty of leftovers for the next day. Store the chicken leftovers with the leftover juices in the fridge overnight and it is even better eaten as a chicken chunk or sliced for sandwiches.
Serves : 4 (with leftovers)
Preparation time : Approximately 15 minutes
Cooking time : Approximately 60 minutes
INGREDIENTS
INSTRUCTIONS
Preheat oven to 200 degrees
Cut fillets into thickish strips or chunks
Mix oil, onion powder, mustard powder, Tuscan seasoning and paprika
Brush over chicken chunks
Arrange chicken in a single layer in baking tray/s
Place halved potatoes, carrot and zucchini in and around chicken pieces
Pour stock over chicken
Place uncovered in middle tray in oven
After 30 minutes, turn all vegetables
Remove when vegetables are tender and chicken is cooked through
Add salt and pepper to taste
Sprinkle olives over chicken
Drizzle lemon juice over chicken
Add parsely
Serve on a bed of steamed or boiled rice.
Next time, I might use about half the stock and cook it covered for the first 30 minutes (to steam the vegetables and keep the moisture in the chicken), remove the foil and then crank the heat up a bit for the remaining 30 minutes.
