Olive Roasted Chicken And Vegetables - cooking recipe

Ingredients

1 lb pumpkin, peeled, seeded, cut into wedges
2 None tomatoes, cut into wedges
1 None red pepper, seeded, sliced
1 None red onion, cut into wedges
2 None green chili, bruised, halved
2 tbsp olive oil
2 tbsp olive tapenade
3 cloves garlic, crushed
4 None chicken thigh cutlets
1 None halved lemon
None None oregano leaves, to garnish
None None bread, to serve
None None salad, to serve

Preparation

Preheat oven to 425\u00b0F.
In a large bowl, toss pumpkin, tomatoes, pepper, onion and chili with oil. Season to taste and transfer to a large baking dish. Bake 10 minutes.
Meanwhile, in a small bowl, combine tapenade and garlic. Spread under skin of each chicken cutlet. Using a sharp knife, score skin at 1/2 inch intervals. Season to taste.
Place cutlets on top of vegetables and squeeze lemon juice over. Bake for a further 15-20 minutes, basting half-way through cooking, until chicken is crisp and cooked through.
Top with oregano leaves and a drizzle of pan juice. Serve with bread and salad of choice.