Woman’s Day (New Zealand)

MEDITERRAN­EAN CHICKEN BAKE

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SERVES 4 PREP 10 MINS COOK 50 MINS

• 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 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 remaining tray. Drizzle with remaining oil. Divide thyme sprigs between both trays.

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

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

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

TIP 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, orange sweet potato, onion and capsicum.

 ?? ?? $3.85 PER SERVE
$3.85 PER SERVE

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