INGREDIENTS:
CHICKEN
2 chicken breasts, boneless and skinless - cubed
2 garlic cloves, crushed
2 Tbsp Verbena Italian Herb olive oil 1 Tbsp lemon juice
1 tsp Italian herb seasoning
1/2 tsp salt
1/4 tsp pepper
1 garlic clove, minced
VEGETABLES
2 potatoes, peeled and cut into batons
2 cups broccoli
2 zucchini, cut into batons
4 medium-size tomatoes, cut into halves
1/2 red onion, chopped
1/2 cup black olives, pitted
1 tsp Italian herb seasoning
1 garlic clove, minced
1/2 tsp salt
DIRECTIONS:
Preheat the oven to 450F and grease a non-stick pan.
Make the CHICKEN marinade: mix olive oil, lemon juice, herbs, minced garlic, salt and pepper in a bowl and toss the chicken breasts well. Let them marinate for about 30 minutes and in the meanwhile prep your veggies.
VEGGIES:
Cut zucchini and potato in max 1-inch batons.
Cut head of broccoli into florets.
Chop onion.
Allow the potatoes to soak in cold water for about 20 minutes, then drain them and pat dry and return them to the bowl (this step will remove starch, making crispier roasted potatoes).
Add zucchini batons, onions and broccoli to the bowl, olive oil, salt, pepper, dry herbs and garlic. Mix well to evenly coat.
Place your veggies in the pan, in one layer, and roast for 10 minutes.
Remove the chicken from the marinade, pat dry and after 15 minutes add it to the pan alongside tomatoes and a handful of black olives. This is the moment when you toss the vegetable and add extra seasoning to them and to the chicken breasts.
Keep roasting for a further 15 minutes, turning the broiler or the top element for the last 5 minutes.*.
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