Garlic Roasted Chicken with Vege (Serves 4)

WHAT YOU NEED:

*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. :)

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