OREGANO & LEMON CHICKEN WITH GRILLED VEGES

SERVES 4

8 chicken thigh fillets

(about 800g in total)

2 tbsp dried oregano

Finely grated zest and juice

of 1 lemon

2 garlic cloves, crushed

1 tbsp extra virgin olive oil Sea salt and freshly ground

black pepper

1 eggplant, sliced into

1cm rounds

1 red capsicum, deseeded

and thickly sliced

1 yellow capsicum, deseeded

and thickly sliced

1 large courgette, sliced lengthways into

5mm-thick strips

550g butternut squash, cut into 5mm-thick slices

1 tbsp extra virgin olive oil (if char-grilling), plus extra for drizzling Lemon wedges, to serve

1 Place the chicken in a bowl, then add the oregano, lemon zest, garlic, olive oil, and a pinch of salt and pepper. Leave to marinate in the fridge for at least 20 minutes.

2 Heat a barbecue or large char-grill pan. Grill the veges in batches for about 3-4 minutes each side until charred and cooked through.

3 If you’re using a barbecue, add the chicken and cook for 3-4 minutes each side or until cooked through. If using a char-grill pan, remove the veges and keep warm in the oven at 100°C, then add the olive oil and char-grill the chicken for 3-4 minutes on each side or until cooked through.

4 To serve, place the chicken and veges on a platter with a drizzle of olive oil and the lemon wedges.