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Preheat oven to 220C. Toss the onion, peppers, mushrooms and olive oil together and tip into a large baking dish. Roast for 15 mins until softened and golden brown.
Meanwhile, brown chicken in a little oil until golden.
Blend together the remaining ingredients in a liquidiser, seasoning to taste.
Nestle the chicken in with the roasted vegetables and pour over the sauce. Cover with foil and bake for 15 mins.
Remove foil and cook for a further 5 minutes until the vegetables are tender and the chicken is cooked right through.
Serve with roasted potatoes and carrots.
Alternatively, serve with salad and crusty bread.
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LisaE40 4 years agoI like to make sure that both the chicken and vegetables are nicely browned before adding sauce - it definitely improves the flavour [I posted this recipe.]