• 8 chicken thigh cutlets
• 300g small potatoes cut in half
• 1 red onion cut in wedges
• 1 red capsicum cut in strips
• 4 cloves of garlic unpeeled
• ½ c chicken stock
• 2 med lemons
• 250 g small tomatoes
• 1/3 c black olives
• Feta cheese
• Flat leaf parsley, basil leaves

Preheat the oven to 180C. Place the chicken, potato, onion, capsicum, and garlic in a large roasting pan and pour over the stock.
Reserve the finely grated rind of one lemon. Juice this lemon and add juice along with the chopped wedges of the remaining lemon to the pan and season with salt and pepper.
Roast for 15 mins or until the chicken starts to brown. Reduce the temperature to 160C and cook for a further 25 mins. Add the tomatoes and olives and cook for a further 10-15mins until the tomatoes are starting to collapse. Sprinkle with the chopped herbs and grated lemon rind and top with crumbled feta. Delicious!

• ¼ c olive oil
• 1 zuchinni diced
• 1 c diced red or yellow capsicum
• ½ large eggplant diced
• ½ red onion peeled and diced
• 2-3 cloves chopped garlic
• savoury shortcrust pastry
• 2 eggs
• 1 c cream
• ½ c grated parmesan and extra for sprinkling
• salt and pepper

Preheat the oven to 180C. Heat the oil in a large flying pan and saute the vegetables until softened and starting to colour. Set aside.
Lightly grease 6 individual tart tins or ramekins and line the dishes with the pastry. Chill these in the fridge for five mins. Whisk together the eggs and cream and add ½ c parmesan. Season to taste.
Arrange the sauteed vegetables in the tart shells and pour over the parmesan cream. Sprinkle with extra parmesan and bake in a preheated oven on a heated flat tray for 15-20 mins until the filling is set and the pastry is puffed and golden.
Serve with a crispy green salad.
Mmmm!