Tuscan Chicken with Roast Vegetables

This is another great chicken dish.

Photo is mineScreenshot_20231114_002537_Instagram.jpg

Tuscan seasoning can be made ahead and stored in a jar or zip bag.
Can be used on chicken, meat or fish


6 x tablespoons dried basil
3 x tablespoons sea salt flakes
2 x tablespoons dried Rosemary
2 x tablespoons Oregano
1 x tablespoon Garlic Powder
2 x tablespoons black pepper
2 x tablespoons dried fennel seed
1 x teaspoon dried chili flakes optional

1. Add all ingredients to a bowl and mix.
Store in a an airtight jar . Will last for 6 months

Easy Tuscan Chicken


500g of chicken breast fillet
4 x tablespoons of Tuscany seasoning
1/4 cup olive oil
2 x small sweet potatoes
2 x RED potatoes or white skin on but washed
2 x heads of broccoli
2 x large carrots peeled
1 x RED onion

1. Preheat oven 220°c or 200°C fan forced
Line a baking tray with baking g paper or lightly oil a non stick baking tray.
2. Cut the peeled sweet potato into approx 3cm chunks
3. Cut the peeled sweet potato into approx 3cm chunks
Cut the unpeeled potatoes into approx 3cm chunks
Cut the carrots into 3cm chunks
Cut the broccoli stems into 3cm chunks and the broccoli heads into small florets
Peel n cut onion into wedges
Add all vegies except broccoli florets to a large prepared oven tray.
Sprinkle salt n pepper.
Drizzle olive oil over top
Bake for 20 minutes, then turn vegies
Add broccoli florets
Cook for further 20 minutes
4. Meanwhile Cut chicken breast in half horizontally
To do this place on chopping board, place the palm of your hand on top and slice straight across the middle giving you 2 fillets
5. Place the chicken in a bowl with 4 tablespoons of Tuscan
seasoning and 1 tablespoon of olive oil. Season with salt n pepper
Mix until chicken is coated
5. Place chicken on another lined baking dish. Reduce oven temp to
190°C or 160°C fan-forced
Cook for 8 minutes turn over and cook for a further 10 minutes or until cooked
Slice chicken and serve with the roast vegetables

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