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LUNCH AND DINNER

THE SUNDAY ROAST

AUTUMN ROAST PAPRIKA VEGES WITH CHICKEN WRAPPED IN BACON

THE PROTEIN

2 large chicken breasts
2 rashers freerange shoulder bacon

THE MARINADE

2 Tbsp olive oil
¼ c white wine
1 Tbsp dijon mustard
Juice of one lemon
2 cloves garlic minced
Salt and pepper 

ROAST VEGETABLES

1 kūmara
1 carrot
1 parsnip
¼ cauliflower
½  small pumpkin
1 bulb garlic
½ c pitted olives
¼ c virgin olive oil
3 bay leaves
Handful fresh thyme or 1 tsp dried thyme or both
2 tsp smoked paprika
Salt and pepper

GARNISH

Parmesan, grated
Fresh parsley

FIRSTLY Combine chicken with the marinade ingredients and set aside for half an hour as everything else comes together.

THEN Heat oven to 200°C.
Cut vegetables and combine all ingredients in your Ironclad Pan. Mix well.
Roast for 15 minutes, then mix gently so unroasted veges are on top and roast for another 15 minutes.

NOW Wrap chicken breasts in bacon.
Remove veges from oven, mix gently again.
Push all the veges to the sides of the Ironclad pan so you can nestle the chicken breasts in the middle. Pour any remaining marinade over the meat.  
Bake for 20 minutes till chicken is cooked and bacon crunchy brown. 

FINALLY SERVE with grated parmesan and fresh parsley or basil or what ever you have on hand. Juicy, crunchy, succulent deliciousness right there.

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