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
Preheat oven to 180C fan-forced. Place tomatoes, olives and half the parsley in a large ovenproof dish, and stir to combine. 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.
Meanwhile, heat remaining 2 tablespoons oil in a frying pan over high heat. Cook chicken for 2 minutes each side or until golden. 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. Remove from oven and stand for 5 minutes.
Divide among plates, then scatter over remaining parsley and lemon zest.