Lemon and herb chicken bake
2 medium, cut into wedges
400 g, quartered
600 g, (butternut), peeled, cut into 3cm pieces
2 small, cut into 2cm pieces
skinless chicken breast
600 g, (4 x 150g each), fat trimmed
175 g, trimmed
fresh lemon rind
2 tsp, finely grated
¼ cup(s), fresh (12g)
1 x 3 second spray(s)
- 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.
- 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.
- Meanwhile, boil, steam or microwave beans until just tender. Drain.
- 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.