One pan roast chicken dinner

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How to make One pan roast chicken dinner

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:30
  • Total Time : 0:40

Ingredients

  • 200g mixed vegetables (such as brussels sprouts, zucchini or broccoli florets), chopped
  • 2 tablespoons extra virgin olive oil, plus extra, to drizzle
  • 4 small (about 150g each) chicken breast fillets
  • 160g deli meat (such as bacon, ham or prosciutto), chopped
  • 150g baby tomatoes (such as cherry or grape), halved
  • 2 garlic cloves, crushed
  • 1 lemon, rind finely grated, juiced, plus lemon wedges, extra, to serve
  • 2 tbs chopped fresh herbs (such as continental parsley, basil or oregano), plus extra, chopped, to serve
  • 400g can beans (such as cannellini, borlotti or butter), rinsed, drained
  • 250ml (1 cup) white wine
  • 60ml (1/4 cup) Massel salt reduced chicken style liquid stock

Method

  • Step 1 Preheat oven to 200C/180C fan forced. Place the mixed vegetables and 1 tbs oil in a bowl. Toss.
  • Step 2 Heat a large, non-stick ovenproof frying pan over medium-high heat. Drizzle remaining oil over chicken. Season. Cook, turning, for 3-4 minutes or until browned. Transfer to a plate.
  • Step 3 Add the deli meat to the pan and cook for 2-3 minutes or until golden. Add the mixed vegies. Cook, stirring often, for 3-4 minutes or until golden. Reduce heat to medium. Add tomato, garlic, lemon rind and herbs. Cook, stirring, for 2-3 minutes or until aromatic.
  • Step 4 Add the beans, wine and stock. Simmer, stirring occasionally, for 3-4 minutes. Stir in 2 tbs lemon juice. Nestle chicken among veg. Roast for 6-10 minutes or until chicken is just cooked through and vegies are tender. Serve topped with extra herbs, oil and lemon wedges.

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