Last night I made Kelly’s Salad Dressing Chicken for my folks. Dad was very impressed, but Mom not so much. She isn’t keen on chunky veges, even less when they are roasted in the oven. It doesn’t matter though, because Dad had two helpings so there was virtually nothing left!
What I love about the recipe is that it is so easy to make and there isn’t a huge amount of washing up to do afterwards.
Apologies for the poor quality of the pic, but the steam off the food kept fogging up the lens on my phone’s camera.
For those of you who want to try it:
6 – 8 Chicken Pieces
125g Mushrooms, chunkily cut in quarters
200g – 300g of Chunk Mediterranean Roasting Veg (I buy the packet from Woolies, with the patty pans, butternut, shallots, and zucchinis)
1 Bottle of Knorr Light Salad Dressing (I used the Greek one) or other Creamy Salad Dressing (the vinaigrette one makes the dish a bit too frank)
If you have a pot that can go from stove top to the oven, then you can use it for this recipe.
Preheat your oven to 180 Degrees Celsius.
Brown your chicken pieces in some oil.
Add the mushrooms
Add the mixed vegetables
Season to taste and pour over some olive oil
Place in oven for 15 minutes
Remove from the oven, turning the chicken
Pour over the entire bottle of salad dressing and replace in the oven for another 30 – 45 minutes, checking every 15 minutes or so to turn the chicken
Serve with rice or couscous
Easy Peasy 🙂