*You can use any variation of non-starchy vegetables
3 zucchinis cut into long wedges
1 bunch of asparagus
15 button mushrooms
1 punnet of tomatoes
1 red capsicum roughly cut
1/4 cup Kalamata olives
3 cloves of garlic
small bunch of rosemary thinly sliced
2 chicken breasts (or thighs) sliced into quarters
Extra Virgin Olive Oil Spray
*You could add green beans, yellow squash, carrot or any vege you have in the fridge
Serve with red wine vinegar and cracked pepper.
WHAT YOU DO:
Preheat oven at 190 degrees and chop all the vege into rough shapes and throw into a roasting pan.
Place the chicken on top of the vege and crush 3 cloves of garlic over the top. I threw the remnants of the cloves into the pan for extra aromatics.
Sprinkle rosemary and olives over the top. Spray a generous amount of Extra Virgin Olive Oil over the top.
Cook for approximately 45 min at 170 degrees - Cook until browned.
Serve with red wine vinegar and some cracked pepper. :)