Don't overlook the simplicity of roasting during the week. Nothing could be easier than mixing a few veggies with chicken in one pan, then popping it into the oven. Tossing the mixture first with your favourite bottled dressing adds a wallop of taste.
Nutrients per serving
36.8 g protein
15.3 g fat
37.7 g carbohydrates
3.9 g fibre
3.8 mg iron
57 mg calcium
672 mg sodium
436 calories
• Excellent source of iron
Preparation time 8 minutes
Roasting Time 45 minutes
Cooking time N/A
Makes 4 servings
3 medium-size unpeeled potatoes
1 large onion
1 red pepper
1 green pepper
6 garlic cloves
12 skinless, boneless chicken thighs
3/4 cup (75 mL) sun-dried tomato-and-oregano, Greek with feta and oregano or classic herb salad dressing
1/2 tsp (2 mL) each of salt and freshly ground black pepper
1.Preheat oven to 425F (220C). Cut potatoes and onion into 1-inch (2.5-cm) wedges. Core and seed peppers, then cut into wide strips. Peel garlic, then slice cloves in half. For easy cleanup, line a large roasting pan with shallow sides or a shallow-sided baking sheet with foil. In a large bowl, toss vegetables and chicken with dressing, salt and pepper. Spread out in a single layer on pan. If vegetables are crowded, use 2 pans.
2.Roast, uncovered, in centre of 425F (220C) oven for 30 minutes. Stir chicken and vegetables and continue roasting, uncovered, until chicken feels springy when pressed, from 15 to 20 more minutes. Arrange on a platter and serve immediately.