This recipe is a great crowd-pleaser and perfect for cosy family lunches over the festive season. Plus, it’s healthy and only uses one baking tray for cooking!
This dish pops with beautiful colours and flavours and thanks to the red onion and tomatoes and, because it’s so easy to make, you get to spend more time with your loved ones this festive season outside of the kitchen
What You Need:
For the sauce:
- ¼ cup olive oil
- 1 lemon, zested (reserve for garnishing) and juiced
- 3-4 cloves of garlic, finely chopped
- 1 tsp each thyme, oregano, salt and freshly ground black pepper
- 1 tbsp mustard
For the tray:
- 6-8 chicken thighs (skinless for a leaner option)
- 250g rosa tomatoes
- 1 large red onion, sliced into wedges
- 1 red bell pepper, sliced into 2cm pieces
- 1 yellow bell pepper, sliced into 2cm pieces
- 3-4 baby marrows, quartered lengthwise
- ½ cup pitted olives
- ½ cup feta (or tofu feta for dairy free)
For garnishing:
Handful fresh parsley or basil
Method:
1/ Preheat the oven to 220 degrees Celsius.
2/ Whisk together the sauce ingredients.
3/ Place the chicken pieces in a bowl and pour over half of the marinade. Massage the sauce into the chicken and then set aside to marinate while you prep your veggies.
4/ Place your vegetables on the baking tray, drizzle over half of the remaining half of the dressing (ie, one quarter). Bake for 15-20 minutes.
5/ Add the marinated chicken pieces to the tray and bake for 30 minutes.
6/ Remove the tray and add the olives and feta cubes as well as any remaining sauce and bake for a final 15 minutes, until the vegetables are soft and the chicken is cooked to your liking.
7/ Garnish with fresh parsley and lemon zest and serve with a side of your choice, such as whole grain rice, a green salad or freshly torn baguettes.