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Photo of Lemon and herb chicken bake by WW

Lemon and herb chicken bake

Total Time
1 hr 5 min
15 min
50 min
Seek out the garlic cloves in this terrific tray bake. Roasting mellows the garlic flavour and the cloves become soft and sweet.


Red onion

2 medium, cut into wedges


8 clove(s)

Baby potatoes

400 g, quartered


600 g, (butternut), peeled, cut into 3cm pieces

Dried oregano

½ tsp


2 small, cut into 2cm pieces

Skinless chicken breast

600 g, (4 x 150g each), fat trimmed

Green string beans

175 g, trimmed

Fresh lemon rind

2 tsp, finely grated

Lemon juice

1 tbs

Olive oil

2 tsp

Dried oregano

¼ cup(s), fresh (12g)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan forced. Line a large baking tray with baking paper. Place onion, garlic, potatoes and pumpkin on prepared tray. Lightly spray with oil and sprinkle with dried oregano. Season with salt and freshly ground black pepper. Bake for 30 minutes. Add zucchini and bake for a further 5 minutes.
  2. Remove tray from oven and place chicken over vegetables. Return to oven and bake for 15 minutes or until chicken is cooked through (see note) and vegetables are golden and tender. Remove from oven and cover to keep warm. Allow the chicken to rest for 5 minutes before serving.
  3. Meanwhile, boil, steam or microwave beans until just tender. Drain.
  4. Whisk rind, juice and oil in a small jug. Drizzle lemon mixture over chicken and vegetables and sprinkle with fresh oregano. Serve with green beans.