Baked Chicken Cacciatore

Ingredients (4 servings):

• 2x 400g cans Chopped Tomatoes
• 110g (2/3 cup) pitted kalamata olives
• ½ cup finely chopped flat-leaf parsley
• 2 small red onions, cut into wedges
• 8 small carrots
• 2 small potatoes, each cut into 6 wedges
• 80ml (1/3 cup) olive oil
• 4x 180g chicken breasts
• 1 lemon, zest peeled into strips
• Salt & Pepper to taste

Method:

1. Preheat oven to 180C fan-forced. Place tomatoes, olives and half the parsley in a large ovenproof dish, and stir to combine.
2. Evenly place onions, carrots and potatoes on top of tomato mixture, then drizzle with 2 tablespoons oil. Season with salt and pepper. Bake for 20 minutes.
3. Meanwhile, heat remaining 2 tablespoons oil in a frying pan over high heat. Cook chicken for 2 minutes each side or until golden.
4. Place chicken on top of vegetables in dish, then bake for a further 12 minutes or until chicken is cooked through and vegetables are tender.
5. Remove from oven and stand for 5 minutes.
6. Divide among plates, then scatter over remaining parsley and lemon zest.