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Claire Gourley's chicken and tomato wedges recipe - 12 April

Chicken and Tomato Wedges

Time: 45 mins
Serves: 4
Cost: $8

4-6 baking potatoes (800g), scrubbed and sliced into wedges
2 cloves garlic, peeled and finely chopped (or 2 tsp garlic paste)
2 tbsp finely chopped fresh mint or 1 tsp dried mint
1 red capsicum (pepper), sliced into thick wedges
1/2 cup tomato paste (140g)
2 tbsp brown sugar (white is okay if you haven't got brown)
2 tbsp vinegar
1/2 cup water
2 tbsp oil
2 skinless, boneless chicken breasts, chunky sliced.


Slice the potatoes into wedges. Chop the capsicum.

Roast the vegetables. Place everything except the chicken in a roasting pan. Toss to coat. Bake at 200°C for 20 minutes.

Add the chicken and mix well. Continue to bake for another 10-15 minutes or until the potatoes are tender and the chicken is cooked through. Stir a couple of times during cooking. Add a little extra water, about ¼ cup, at the end of cooking if it is starting to dry out to make a smooth glossy coating of the sauce.