Roasted Ginger Chicken

Name: Roasted Ginger Chicken
Ingredients: 2/3 cup soy sauce; 1 inch fresh ginger root, peeled and grated; 4 cloves garlic, peeled and crushed; 5 tbsp olive oil; 1 can chickpeas (about 14 oz), drained and rinsed; 1 None large red pepper, deseeded and cut into strips; 2 None zucchinis, cut into 2 inch sticks; 4 None chicken breasts (about 6 oz each); 8 sprigs fresh flat-leaf parsley, finely chopped

9 ingredients

3 steps

Ingredients

2/3 cup soy sauce
1 inch fresh ginger root, peeled and grated
4 cloves garlic, peeled and crushed
5 tbsp olive oil
1 can chickpeas (about 14 oz), drained and rinsed
1 None large red pepper, deseeded and cut into strips
2 None zucchinis, cut into 2 inch sticks
4 None chicken breasts (about 6 oz each)
8 sprigs fresh flat-leaf parsley, finely chopped

Directions

1

To make the marinade, mix the soy sauce, ginger, garlic and 4 tbsp oil in a bowl and season with black pepper. Place the chickpeas, red pepper and zucchini in an ovenproof dish and mix with half the marinade.
2

Preheat the oven to 400°F. Heat 1 tbsp oil in a frying pan and fry the chicken, turning, for 4-5 mins, until browned. Brush with some of the remaining marinade and lay on top of the vegetables. Roast in the oven for 15-20 mins, until the chicken juices run clear.
3

Mix the parsley and remaining marinade, pour over the chicken and vegetables, then serve.