Baked Mediterranean chicken
Piping hot roast vegetables and tender baked chicken star in this one pan wonder.
300 g, halved
1 small, cut into wedges
1 large, quartered
Skinless chicken breast
300 g, thickly sliced
1 medium, cut into wedges to serve
1 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Arrange potatoes, onions and capsicum on tray and lightly spray with oil. Season with salt and freshly ground black pepper. Bake for 30 minutes.
- Reduce oven temperature to 200°C or 180°C fan-forced. Add chicken and lemon to tray. Bake for 10 minutes or until vegetables are browned and chicken cooked through.
- Arrange vegetables on serving plates and top with chicken and lemon. Serve sprinkled with fresh oregano.