Greek Roast Chicken with Summer Veggies
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Ingredients List:
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Method:
- Pre-heat oven to 400*f/200*c
- In a roasting pan, chop up zucchini, eggplant & onion
- Add the peas and artichoke hearts
- Sprinkle with 1 tbsp. oregano, paprika and season to taste
- Add crushed tomatoes and drizzle with olive oil
- Mix well to combine all ingredients and layer evenly in pan
- Place chicken over veggies and season
- Sprinkle with remaining oregano & dried rosemary
- Drizzle with olive oil and squeeze the juice of half a lemon over chicken (leave other half of the lemon for chicken comes out of the oven
- Roast for 75-90 minutes or until done
- Squeeze the remaining half lemon over chicken immediately after roasting
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Notes & Tips:
- Makes 4-6 servings
- Serve immediately
- Serve with Greek salad, fresh bread and feta
- Veggies can be substituted for your choice
