Ingredients

4 chicken breasts, skinned and boned

4 small onions halved

1 red pepper, cut into large chunks

1 courgette, thickly sliced

3 cloves garlic, thinly sliced

2 tbsp olive oil

1/2 tsp cumin seeds

a few sprigs of sage

Method

Put the onion, peppers, courgette and garlic into a large roasting pan.

Sprinkle with olive oil and cumin and seasoning.

Toss the vegetables to coat in the oil.

Put into a preheated oven at 190 degrees and roast for 30-35 minutes.

Remove the roasting pan from the oven and toss the vegetables and then place the chicken on top.

Return the pan to the oven and roast for another 30-35 minutes, until the vegetables are tender and the chicken is cooked through.

Serve with creamed potatoes.

Cooks Comments and Tips

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