MEDITERRANEAN CHICKEN BAKE

SERVES 4 PREP 10 MINS COOK 50 MINS PER SERVE 3940kj

500g ready-to-roast mixed vegetables 2 tbsp olive oil 1.5kg whole marinated chicken, cut into 4 portions 2 lemons, halved 4 sprigs lemon thyme, plus extra to serve 175g punnet mini capsicums, halved, deseeded

1 Preheat oven to moderate, 180°C. Lightly grease 2 oven trays.

2 Place vegetables on one tray and toss with half oil. Place chicken and 1 halved lemon on remaining tray. Drizzle with remaining oil. Divide thyme sprigs between both trays.

3 Roast 25 minutes. Toss vegetables and squeeze remaining lemon halves over both trays, basting.

4 Add capsicum to vegetable tray. Continue roasting for a further 20-25 minutes, until chicken is cooked through and vegetables are golden.

5 Serve chicken with vegetables, juices from roasting trays and extra lemon thyme.

COOKING TIPS If a marinated chicken is not available, use chicken pieces or segment a whole chicken. Use any vegies you have on hand, such as zucchini, kumara, onion and capsicum.