3.Combine the tomatoes, capsicum, potato, garlic, oil and salt and pepper in a large, shallow baking dish; mix well. Push the vegetables to the sides of the dish, place the chicken in the centre of the dish, turn to coat in the oil from the dish.
4.Bake, uncovered, about 25 minutes or until chicken is just cooked through. Add parsley to vegetables. Remove chicken from pan; slice chicken thickly.
5.Serve chicken with roasted vegetables and the pan juices.
Not suitable to freeze or microwave.
Note
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