Herb chicken and vegetable bake

By Carmen Niehaus
07 April 2016

Ditch the packets and try Carmen Niehaus' delicious home-made herb sauce for this sumptuous bake.

Instead of using packet sauce, I made a fresh herb sauce to pour over the dish. You can use any available vegetables, but the baby marrows, mushrooms and cherry tomatoes give the bake a typical Mediterranean profile that goes well with the herb sauce. Serves 4 Preparation time: 10 min Cooking time: 45-60 min

HERB SAUCE

  • 20 g fresh basil
  • 20 g fresh coriander
  • 10 g fresh mint
  • juice and zest of 1-2 lemons
  • 80-100 ml olive oil

CHICKEN AND VEGETABLES

  • 4-6 chicken pieces
  • salt and pepper
  • 6 whole garlic cloves, with skin
  • handful each of baby marrows and brown mushrooms, cut into chunks, and whole cherry tomatoes

BREAD CHUNKS

  • 1 ciabatta loaf, torn into chunks
  • olive oil
  • extra herbs to garnish
  • salad to serve

Preheat the oven to 230 °C.

1 Herb sauce Blitz all the sauce ingredients in a food processor until smooth and set aside.

2 Chicken and vegetables Season the chicken with salt and pepper and arrange in an ovenproof dish with the garlic cloves.

3 Pour half the herb sauce over and bake for 10 minutes. Reduce the temperature to 180 °C and bake for a further 20 minutes.

4 Add the vegetables, squeeze the garlic pulp out of the skins and stir through the vegetables. Pour the remaining herb sauce over the vegetables and chicken.

5 Bake until the vegetables are tender, the chicken is done and the skin is crispy, about 15 minutes.

6 Bread chunks Arrange the bread on a baking sheet and sprinkle a little oil over.

7 Bake the bread alongside the chicken until crisp, about 5-7 minutes.

8 Sprinkle the bread chunks and extra herbs over the bake and serve with a salad.

For more recipes like this, get your copy of YOU Winning Recipes*, in stores now. You can also buy it at our online store here.

YOU Winning recipes

*Winning Recipes have always been a popular part of YOU magazine’s food pages and now they’re being showcased on the TV show Jy Het ‘n Wenresep on VIA, Media24's television channel on DSTV.

The recipes in this magazine are from all the contestants from the first season and as a special bonus YOU food editor and Jy Het ‘n Wenresep judge Carmen Niehaus has reinvented one recipe from each episode and given it her own unique twist.

There are 52 recipes in the magazine and they are all easy to make. You’ll find everything from main meals such as lamb rack with red wine and sour fig sauce, delicious salads, sides and bakes such as lemon-infused chiffon cake or warm desserts such as mini Jan Ellis puddings with pinotage sauce and crème anglaise.

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