Provençal-Style Crumbed Chicken With Roasted Vegetables
For a taste of the Mediterranean, you'll sprinkle chicken with cheesy breadcrumbs and then bake it over vegetables. Finish with a drizzle of homemade garlic and parsley oil to serve. Bon appétit!

Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient









You'll also need
Salt, Olive oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then preheat the oven to 220°C/ 200°C (fan)/ gas 7
Chop your waxy potatoes (skins on) into bite-sized pieces, then add the chopped potatoes to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt, put the tray[s] in the oven for an initial 10 min or until beginning to turn golden

Meanwhile, top, tail and dice your courgette[s]
Add the diced courgette to a bowl with your dried oregano, a generous pinch of salt and a drizzle of olive oil and give everything a good mix up – this is your marinated courgette
Cut your cherry tomatoes in half

Once the potatoes have had 10 min, remove the tray[s] from the oven and add the halved tomatoes and the marinated courgette
Give everything a good mix up and return the tray[s] to the oven for a further 5 min

While the vegetables are in the oven, grate your cheddar cheese
Combine the grated cheese and panko breadcrumbs in a small bowl – these are your cheesy breadcrumbs

Cover your chicken breast portion[s] in cling film and bash with a rolling pin until evenly flattened
Transfer the flattened chicken to a plate and drizzle with olive oil
Then press the cheesy breadcrumbs firmly into the chicken to evenly coat all over – this is your crumbed chicken

After the courgette and tomatoes have had 5 min, remove the tray[s] from the oven and add the crumbed chicken
Return the tray[s] to the oven for 20 min further or until the breadcrumbs are crisp and golden and the chicken is cooked through (no pink meat!) – this is your Provençal-style crumbed chicken and roasted vegetables

While the chicken is cooking, chop your parsley finely, including the stalks
Peel and finely chop (or grate) your garlic
Add the chopped garlic (don't like raw garlic? Go easy!) and chopped parsley to a small bowl with a generous pinch of salt and 3 tbsp [4 1/2 tbsp] [6 tbsp] olive oil
Stir it all together – this is your garlic & parsley oil

Serve the Provençal-style crumbed chicken over the roasted vegetables
Drizzle the garlic & parsley oil all over
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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