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Mediterranean baked chicken

Mediterranean baked chicken

7
Points®
Total Time
45 min
Prep
5 min
Cook
40 min
Serves
4
Difficulty
Moderate
This vibrant one-pot roast uses only five ingredients - toss 'em, roast 'em and enjoy!

Ingredients

Chicken thigh, skinless, raw

520 g, (buy 650g) trimmed of fat

Butternut pumpkin

200 g, peeled and cut into 2cm pieces

Baby potatoes

200 g, peeled and cut into 2cm pieces

Orange sweet potato (kumara)

200 g, peeled and cut into 2cm pieces

Red onion

1 medium, cut into wedges

Lemon(s)

1 medium, cut into wedges

Black olives, drained

15 individual, kalamata, pitted

Tomato(es)

200 g, baby truss, keep truss on

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 220°C. Arrange the chicken and ready-to-roast vegetables in a baking dish. Lightly spray with oil and squeeze over the lemon wedges. Add the lemon to the dish. Roast for 25 minutes or until just golden.
  2. Add the olives and tomatoes, and season with salt and pepper. Baste the chicken and vegetables with the pan juices and roast for a further 15 minutes or until the vegetables are golden and chicken is cooked through.

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