Roast Chicken With Potato, Capsicum And Tomato - cooking recipe

Ingredients

4 chicken fillets
4 thin slices bacon, rindless
500 g cherry tomatoes
400 g red capsicums, cut into thick strips
250 g baby chat potatoes, sliced thinly
2 garlic cloves, sliced
60 ml olive oil
1/2 cup parsley, chopped

Preparation

Preheat oven to 220 C.
Wrap each chicken breast in a piece of bacon.
Combine vegetables, garlic, salt and pepper in a large, shallow baking dish, mix well.
Push vegies to the sides of the dish.
Place chicken in centre, turn to coat in the oil.
Bake uncovered 25 minutes until chicken is just cooked through.
Add parsley to vegetables.
Remove chicken from pan, slice thickly.
Serve with vegetables and pan juices.