• Partnered with
  • Serves 6
  • 40 mins cook

Herby Italian chicken and pumpkin bake with mozzarella

Italian herb chicken and pumpkin bake

Nadia Lim nails dinner time with this Italian chicken bake recipe. Ready in under an hour, this gluten-free dish is easy enough for weeknights yet also sophisticated enough for a weekend dinner party. Dig in!


Italian herb chicken

  • 800 g chicken thighs, boneless, skinless, at room temperature
  • 1 1/2 tsp dried oregano (or 2 tbsp finely chopped fresh oregano)
  • 1 lemon, finely grated zest
  • olive oil


  • 600-700g butternut or pumpkin, cut into 1-2cm cubes (you can leave skin on)
  • 1 red onion, chopped
  • 1 red capsicum, cored and chopped
  • 4-5 cloves garlic, chopped
  • 2 tsp fresh thyme or rosemary, finely chopped
  • 2 x 400 gram cans cherry tomatoes
  • 1 1/2 tsp sugar
  • 2 tbsp red wine vinegar
  • 1/4 cup olives (optional)
  • 1 cup shredded mozzarella
  • small handful fresh basil leaves


  1. Preheat oven to 200°C. Line an oven tray with baking paper.
  2. Pat chicken dry with paper towels. Mix oregano, lemon zest and 2 Tbsp olive oil in a large bowl, add chicken and toss to coat. Leave to marinate at room temperature for 15-20 minutes.
  3. In a roasting dish toss butternut, onion, capsicum and garlic with thyme or rosemary and a good drizzle of olive oil, and season. Roast for about 20 minutes or until slightly caramelised.
  4. Stir tomatoes, sugar and vinegar together in a pot and simmer for 5-10 minutes until slightly reduced. Season to taste with salt, pepper and a good glug of olive oil.
  5. Season marinated chicken with salt. Heat a drizzle of olive oil in a large frying pan on medium heat. Brown chicken in batches on both sides; you don’t have to cook it right through.
  6. Arrange chicken, roast vegetables and olives (if using) in a large baking dish. Spoon over tomato sauce and scatter over mozzarella. Bake for 8-10 minutes, then switch to grill for 2-3 minutes or until cheese is bubbly and golden. Scatter over basil leaves and serve.
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