Chicken with Vegetables Recipe

Ingredients:

• 75g butter
• Grated zest
• juice of 1 lemon
• 2tbsp freshly chopped mint
• 2tbsp freshly chopped parsley
• 16 baby carrots
• 12 asparagus, trimmed
• 8 baby courgettes, halved
• 16 small baby new potatoes, halved
• 4 skinless, boneless chicken breasts
• Salt to taste
• Black pepper to taste

Method:

• Preheat the oven to 200ºC.
• Mix the spreadable butter, grated lemon zest and herbs in a small bowl.
• Take 4 squares of foil, divide the vegetables between them then place a piece of chicken on top.
• Spread over some of the butter mixture, season generously with salt and freshly ground black pepper, then sprinkle over the lemon juice.
• Fold the edges of the foil together, sealing tightly.
• Then place on a baking tray.
• Cook for 25-30 minutess until the vegetables are tender and the chicken is cooked.
• Serve hot.