WHAT ABOUT A TYPICAL SUNDAY ROAST? NO? SUCH A HARD-WORKING PLATE. WELL, NOT ANYMORE: WE’LL SHARE WITH YOU A DELICIOUS, HERB AND SPICE FLAVORED DISH. QUICK YET DELICIOUS.
- 750g chicken breasts
- 3 tablespoons of Olivus Floris Garlic, Chili & Rosemary Infused Olive Oil
- 2 tablespoons of paprika
- Squeeze of lemon
- 2 medium onions
- 2 large tomatoes
- 1 eggplant
- 2 large yellow and red bell peppers
- 1 tablespoon of Olivus Floris Pitted Green Olives
- 1ooml of white wine
- Salt to taste
- Black pepper to taste
Let’s marinate the chicken first. Pour 2 tablespoons of Olivus Floris Garlic, Chili & Rosemary Infused Olive Oil to the chicken and add paprika as well. Finish with a squeeze of lemon, some salt and pepper. Let it sit for 30 minutes in the fridge.
Chop all of your veggies and your Olivus Floris Pitted Green Olives and place them on a baking tray. Drizzle some Olivus Floris Garlic, Chili & Rosemary Infused Olive Oil, and sprinkle some paprika, too. Pour the white wine and mix it properly. Cook it in the oven for about 15 minutes at 180 ºC. You can put in your chicken then and roast it in the oven for about 30 minutes. Mix your chicken and veggies halfway.
OUR PERSONAL TIP
Always pre-heat your oven for homogeneous cooking and better results. Who doesn’t like crispy cooked food?
Chicken cannot be eaten undercooked. If your chicken breasts are too thick, try pounding them before marinating.