n4 nutrition

Garlic Roasted Chicken With Vegetables

Meat and Poultry, Dinner
Lisa Donaldson
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3 zucchinis cut into long wedges

1 bunch of asparagus

15 button mushrooms

1 punnet of tomatoes

1 red capsicum roughly cut

¼ cup Kalamata olives 

3 cloves of garlic

Small bunch of rosemary thinly sliced

2 chicken breasts (or thighs) sliced into quarters

Extra virgin olive oil spray


1.     Preheat oven at 190°C and chop all the vege into rough shapes and throw into a roasting pan. 

2.     Place the chicken on top of the vege and crush 3 cloves of garlic over the top. I threw the remnants of the cloves into the pan for extra aromatics.

3.     Sprinkle rosemary and olives over the top. Spray a generous amount of Extra Virgin Olive Oil over the top. 

4.     Cook for approximately 45 min at 170 degrees - Cook until browned. 

5.     Serve with red wine vinegar and some cracked pepper.


Note: You can use any variation of non-starchy vegetables, such as add green beans, yellow squash, carrot – any vege you have in the fridge.


Tracey Emney: Founder and CEO n4 food and health
I am making this for sure! It looks easy and delicious. Love all the colours too. A few anchovy fillets could add some extra flavour too - if you like them
By: Tracey Emney: Founder and CEO n4 food and health
Posted on: 2014-06-15 23:02:31
Garlic Roasted Chicken With Vegetables
Garlic Roasted Chicken With Vegetables
Lisa Donaldson
Accredited Nutritionist (AN), Accredited Practising Dietitian (APD)