Chicken Casserole with Roasted Vegetables

In keeping with my quick meals theme this week, here is another fantastic meal that cooks itself in the oven.
Serves 4-6.

1kg mixed vegetables cut into cubes - potatoes, sweet potatoes, carrots, butternut, peppers, broccoli
3 sprigs rosemary
Olive oil
8 chicken pieces
4 cloves garlic
1 tin tomato and onion mix
125g black olives
75g sun-dried tomatoes
5 sprigs fresh thyme

Preheat the oven to 180C.
Place the vegetables in a baking dish and pour over enough olive oil to aid the coking process. Add the rosemary and bake for 1 hour.
Place the chicken, thyme and garlic in a roasting pan. Cook for 20 minutes until brown. Remove from the oven and add the tomato mix, olives and sun dried tomatoes. Cook for another 30 minutes or until the chicken is cooked through. Stir in the roasted vegetables, season with salt and pepper, and serve.

Tips: I add potatoes to the roasted vegetables. If you prefer, serve this with brown rice.
Add some grated ginger to the tomato mix for extra flavour.
Use a couple of bay leaves instead of thyme for a more intense flavour.
Add half a glass of wine to the tomato mix.
Add 3T creme fraiche to the tomato mix for a creamy dish.

Have fun with this dish. It is versatile and can be made into something different every time you make it!

Banting: choose your own veggie combination.