Lemon herb chicken baked with vegetables.

Lemon Herb Chicken Tray Bake

Name: Lemon Herb Chicken Tray Bake
Yield: 6 servings
Ingredients: 1 kg Chicken thigh, boneless, skinless; 20 ml Olive oil; 3 Garlic; 35 ml Lemon juice; 1 Lemon, zest; 1 tsp Oregano; 1 tsp Thyme; 1 tsp Paprika; Salt, to taste; Black pepper, to taste; 300 g Zucchini; 300 g Red pepper; 250 g Carrot; 200 g Red onion; 20 ml Cooking oil; 1 tsp Oregano; Salt, to taste; Black pepper, to taste; 20 ml Lemon juice; 15–20 g Parsley

Lemon, garlic and herb chicken thighs roasted alongside zucchini, peppers, carrots and red onion.

Serves 6

Ingredients

Chicken

1 kgChicken thigh, boneless, skinless
20 mlOlive oil
3Garlic
35 mlLemon juice
1Lemon, zest
1 tspOregano
1 tspThyme
1 tspPaprika
Salt, to taste
Black pepper, to taste

Vegetables

300 gZucchini
300 gRed pepper
250 gCarrot
200 gRed onion
20 mlCooking oil
1 tspOregano
Salt, to taste
Black pepper, to taste

Finish

20 mlLemon juice
15–20 gParsley

Equipment

Oven
Baking tray

Method

Heat the oven to about 200°C. Crush the garlic and season the boneless skinless chicken thighs with the chicken-group olive oil, garlic, lemon juice, lemon zest, oregano, thyme, paprika, salt and black pepper.
Cut the zucchini, red pepper, carrots and red onion into pieces. Toss with the vegetable-group oil, oregano, salt and black pepper. Arrange the chicken and vegetables on a tray with space between the pieces.
Bake at about 200°C until the chicken is cooked through and the vegetables are browned. Finish with the remaining lemon juice and parsley.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.