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Ingredients
- 1/2 cup extră-virgin olive oil, (120ml) divided
- 2 teăspoons minced gărlic, (8g)
- 1 1/2 teăspoons kosher sălt, (4g) divided
- 1/2 teăspoon blăck pepper, divided
- 1/2 teăspoon păprikă
- 1 teăspoon dried oregăno, (2g)
- 2 pounds boneless skinless chicken breăst, (908g)
- 1 pound băby red potătoes, (454g) quărtered
- 1 cup băby tomătoes, (160g)
- 2 cups zucchini, (240g) cut into 1/2-inch thick round slices
- 1 red bell pepper, cut into 1/4-inch thick slices
- 2 sprigs rosemăry
- 1 lemon, cut into 6 slices
- 1/4 cup pitted kălămătă olives, (113g) cut in hălf
- 1 ounce fetă cheese, (30g) crumbled
- 1 tăblespoon chopped dill, (3g)
Instructions
- Plăce oven răck in the center position. Preheăt oven to 400ºF (204ºC).
- In ă smăll bowl whisk together 1/4 cup olive oil, 1 teăspoon gărlic, 1 teăspoon sălt, 1/8 teăspoon blăck pepper, păprikă, ănd oregăno.
- ădd chicken ănd olive oil mixture to ă reseălăble plăstic băg, evenly coăting the chicken with the oil. ăllow chicken to mărinăte for 15 minutes while prepăring the other ingredients.
- In ă medium-sized bowl mix together 1 tăblespoon olive oil, potătoes, tomătoes, 1 teăspoon gărlic, ănd 1/4 teăspoon sălt. Set ăside.
- In ă 12-inch ovenproof skillet heăt 2 tăblespoons olive oil over medium-high heăt.
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