Roast Chicken With Potato, Capsicum and Tomato

Ingredients

• 4 chicken fillets
• 4 thin slices bacon, rindless
• 500 g cherry tomatoes
• 400 g red capsicums, cut into thick strips
• 250 g baby chat potatoes, sliced thinly
• 2 garlic cloves, sliced
• 60 ml olive oil
• 1/2 cup parsley, chopped

Directions

1. 1

   Preheat oven to 220 C.

2. 2

   Wrap each chicken breast in a piece of bacon.

3. 3

   Combine vegetables, garlic, salt and pepper in a large, shallow baking dish, mix well.

4. 4

   Push vegies to the sides of the dish.

5. 5

   Place chicken in centre, turn to coat in the oil.

6. 6

   Bake uncovered 25 minutes until chicken is just cooked through.

7. 7

   Add parsley to vegetables.

8. 8

   Remove chicken from pan, slice thickly.

9. 9

   Serve with vegetables and pan juices.