Chicken and Roasted Vegetables

[cookie1]

Chicken and Roasted Vegetables
Ingredients
Chicken thighs or marylands
Vegetables to roast. I used potato, pumpkin, onion, carrot, red capsicum, sweet potato and tomato.
1 or 2 green chillies
Olive tapenade (can make from the EDC)
1 tablespoon EVOO
Preparation
1.  Peel and cut up vegetables into pieces . Bruise the chilli and add.
2.  Place into a roasting dish and sprinkle with oil.
3.  Roast at 180 degrees for 10 minutes.
4.  Spread tapenade under the skin of the chicken. If using skinless spread on the top.
5.  Place over the vegetables and roast for a further 20-25 minutes.

[judydawn]

Sounds nice and is so simple Cookie. 

Mmm, olive tapenade - on my Christmas hamper list.

[CreamPuff63]

Sounds like the olive tapenade adds a real flavour boost. Must try this.

[cookie1]

Sorry there is no photo, we ate it all before I realised I could put it on here. It really is easy.