Italian Roast Chicken with Vegetables

**
As you all know, I have gone MIA for a while and have hardly had the time to cook and am now trying to get back into experimenting new stuff again. Anyway, I came across this recipe and thought I should just give it a shot since it didn't look very complicating and seemed pretty healthy as well.
**
Anyway, it turned out well and tasted really yummy. Hubby felt that the chicken was a bit bland because I didn't marinate it....well, first the recipe didn't require marinating and secondly, sometimes having it a little bland is good for the health. Moreover, the juice from the roasting was tasty enough for me.
**
Here's the recipe.....
**

Ingredients: -
**
- 4 chicken breast fillets
- 4 thin slices rindless turkey bacon (I used beef bacon as it's not easy to find turkey bacon)
- 500g cherry tomatoes
- 2 medium (400g) red capsicums, cut into thick strips
- 250g baby potatoes, thinly sliced (you may use regular potatoes)
- 2 cloves garlic, sliced or diced
- 1/4 cup (60ml) extra virgin olive oil
- 1/3 cup fresh flat-leaf parsley
**

1. Preheat oven to 240 degrees/220 degrees Celsius; fan forced
2. Wrap each chicken breast with a piece of bacon. If the chicken fillet is too large, you can always slice them to smaller fillets
3. Combine tomatoes, capsicum, potatoes, garlic, olive oil, salt and pepper in a large, shallow baking dish; mix well.
4.Push the vegetables to the sides of the baking dish and place chicken in the centre dish, turn to coat in the oil from the dish
5. Bake, uncovered for about 20 minutes.
6. Turn the chicken from the bottom, facing the top and bake for another 10-15 minutes.
7. Add parsley to vegetables.
8. Serve.
**
Voila!!!! A delicious simple meal. You may want to make some soup to go along with this dish.....
**