Now that the weather is officially cold and we all have our heaters on, I get excited about baking meals. Not only does it warm the house up, but it makes for seriously easy cooking. This one-pan recipe is a regular in our house over winter. Packed with vege and lean protein, it’s nourishing and satisfying. It’s basically a chop up, throw in the oven and walk away kind of recipe!


3 zucchinis cut into long wedges
1 bunch of asparagus
15 button mushrooms
1 punnet of tomatoes
1 red capsicum roughly cut
1/4 cup kalamata olives
3 cloves of garlic
small bunch of rosemary thinly sliced
2 chicken breasts (or thighs) sliced into quarters
Extra virgin olive oil spray
*You could add green beans, yellow squash, carrot or any vege you have in the fridge
Serve with red wine vinegar and cracked pepper.


Preheat oven to 190 degrees and chop all the vege into rough shapes and throw into a roasting pan.

Place the chicken on top of the vege and crush 3 cloves of garlic over the top. Pop the remnants of the cloves into the pan for extra aromatics.

Sprinkle rosemary and olives over the top. Spray a generous amount of extra virgin olive oil over the top.

Cook for approximately 45 min at 170 degrees or until browned.

Serve with red wine vinegar and some cracked pepper.