Herby Italian chicken and pumpkin bake with mozzarella

ingredients

• Italian herb chicken

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

• Bake

  • 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 teaspoon fresh thyme or rosemary, finely chopped
  • 2 x 400 gram cans cherry tomatoes
  • 1 1/2 teaspoon sugar
  • 2 tablespoon red wine vinegar
  • 1/4 cup olives (optional)
  • 1 cup shredded mozzarella
  • small handful fresh basil leaves

method

• • 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.