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Roast chicken breast with red veg

February 9, 2011

This was a last-minute make-do as we were missing an ingredient for the meal I’d planned, but the chicken had been defrosted and had to be used today. It worked surprisingly well.

Roast chicken with pepper and oregano (serves 2)


2 skinless chicken breasts
120g baby plum tomatoes
1 small red onion, sliced into rings
1 romano pepper, sliced into rings
oregano, chili flakes, salt and pepper, to taste
1 slice of streaky bacon, chopped


1. Pre-heat the oven to 200°C

2. Place the chicken in a baking tray and add the tomatoes, pepper and red onion

3. Sprinkle with oregano, chili flakes, salt and pepper before drizzling with olive oil

4. Bake for 20 minutes

5. Add the bacon to the chicken and put under the grill until crispy

We served this with french fries and a lightly dressed side salad. I was really happy with how this turned out and H and I think it probably tasted better than the original meal we’d planned. A surprise success.

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