Roast Chicken with Vegetables Recipe

Ingredients (4 servings):

  • 500 g boneless chicken breast, skinless, cut into large pieces
  • 1 eggplant
  • 1 marrow squash or zucchini
  • 1/2 fennel
  • 1/2 leek
  • 2 tomatoes
  • 1 red pepper
  • 200 ml sour cream
  • 100 g brie cheese
  • salt, pepper
  • olive oil


  1. Preheat the oven to 180oC/ 350oF.
  2. Cut the vegetables and the chicken into large pieces.
  3. Put vegetables and chicken in a  roasting pan. If you don’t have a non-stick roasting pan, you can use some baking paper. Sprinkle with a bit of olive oil and season it with salt and pepper.
  4. Bake for 45 minutes.
  5. Meanwhile into non-stick pan put the sour cream and the brie cheese. Hold it over low temperature until cheese melts and you get a creamy sauce. Season with salt and pepper.
  6. When the vegetables and chicken are ready, add the sauce (if you used a baking paper remove it first).