The Food and Booze Logs

Aromatic chicken fillets served with a mix of peppers and zucchini. You know it will taste great when the aromas from the oven make your mouth water halfway through cooking.

For two: One chicken fillet per diner. Bell pepper and a zucchini. 1/2 dl Extra virgin olive oil, roughly 1 tbsp each of fresh and dried thyme, 2 cloves of garlic, salt and pepper.

Mix the dried and fresh thyme into the olive oil. Add the garlic and stir.

Pour the mixture over the chicken fillets, covering them generously and leave to marinate for an hour.

Cut the bell pepper into slices and quarter the zucchini.

When the chicken has marinated, place it on an oven plate with the peppers and zucchini. Drizzle some olive oil over the vegetables and add salt and pepper to both vegetables and chicken. Pour any marinade left over the chicken fillets.

Place the oven plate into the oven at 200 degrees Celsius. Estimated time of cooking is around 30 minutes.

About halfway through, turn the chicken fillets and vegetables over, rolling the vegetables through any oil mixture on the plate. Return them to the oven while occasionally checking if the vegetables should be removed before the chicken. You want them slightly roasted, not burnt.

When done, the chicken and vegetables should be roasted and infused with an aroma of garlic and thyme.

Serve with a red wine and a light salad.

List of ingredients:

• Chicken fillets
• Bell pepper
• Zucchini
• Extra virgin olive oil
• Fresh and dried thyme
• Garlic
• Salt
• Black pepper

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