Mini Roast Chicken - cooking recipe

Ingredients

1 chicken breast, skinless
1 potato, sliced 1 cm thick
1/2 red onion, sliced
2 tomatoes, sliced
1 tablespoon lemon juice
1 tablespoon lemon zest
6 olives
2 garlic cloves
1 tablespoon olive oil

Preparation

Pre heat oven to 200 C.
Place all slice vegies along with olives, garlic, juice and zest into a small baking dish.
Pour over olive oil, toss till ingredients are well coated.
Arrange chicken on top.
Season to taste with salt and pepper.
Place baking dish in oven.
Cook 30 minutes till chicken is done and vegies are tender.