Mediterranean baked chicken
1
Points®
Total time: 45 min • Prep: 5 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
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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