This recipe first appeared in Woman’s Day.
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Ingredients
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.
Note
- 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.
