Olive Roasted Chicken And Vegetables

• 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

1. Preheat oven to 425u0b0F.
2. 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.
3. 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.
4. 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.
5. Top with oregano leaves and a drizzle of pan juice. Serve with bread and salad of choice.

pumpkin, tomatoes, red pepper, red onion, green chili, olive oil, olive tapenade, garlic, chicken thigh cutlets, lemon, oregano, bread, salad

Taken from recipes-plus.com/api/v2.0/recipes/28672 (may not work)