Recipe

Speedy Mediterranean chicken bake with mixed veges

Enjoy a roast dinner in a snap with this speedy Mediterranean chicken bake recipe. Use any veges you have on hand, such as courgette, kumara or onion - anything works for this simple meal

Jul 30, 2017 11:03pm
  • 10 mins preparation
  • 50 mins cooking
  • Serves 4
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This recipe first appeared in Woman's Day.
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Ingredients

  • 500 gram ready-to-roast mixed vegetables
  • 2 tablespoon olive oil
  • 1.5 kilogram whole marinated chicken, cut into 4 portions (see recipe tip)
  • 2 lemons, halved
  • 4 lemon thyme sprigs, plus extra to serve
  • 175 gram punnet mini capsicums, halved, deseeded

Method

  • 1
    Preheat oven to moderate, 180°C. Lightly grease 2 oven trays.
  • 2
    Place vegetables on one tray and toss with half the oil. Place chicken and 1 halved lemon on the remaining tray. Drizzle with remaining oil. Divide thyme between both trays.
  • 3
    Roast for 25 minutes. Toss vegetables and squeeze the remaining lemon halves over both trays.
  • 4
    Add capsicum to vegetable tray. Continue roasting for a further 20-25 minutes until the chicken is cooked through and vegetables are golden.
  • 5
    Serve chicken with vegetables, juices from roasting trays and extra lemon thyme.

Notes

  • If a marinated chicken is not available, use chicken pieces or segment a whole chicken. - Use any veges you have on hand, such as courgette, kumara, onion and capsicum.

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