Lemon chicken bake

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How to make Lemon chicken bake

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:55
  • Total Time : 1:05

Ingredients

  • 1 1/2 tablespoons olive oil
  • 700g sebago potatoes, cut into thick wedges
  • 400g can artichokes in brine, drained, halved
  • 3 (600g) zucchini, cut into 4cm pieces
  • 1 large red capsicum, roughly chopped
  • 1 lemon, cut into wedges
  • 12 garlic cloves, unpeeled
  • 1 tablespoon dried oregano
  • 8 (750g) chicken thigh fillets, trimmed

Method

  • Step 1 Preheat oven to 220°C/200°C fan-forced. Add oil to a large roasting pan. Place in oven for 3 minutes or until hot.
  • Step 2 Add potato to hot oil. Toss carefully to coat. Bake for 10 minutes.
  • Step 3 Add artichoke, zucchini, capsicum, lemon and garlic. Season with salt and pepper. Sprinkle with oregano. Toss to coat. Arrange in a single layer. Bake for 15 minutes, basting with pan juices halfway through cooking.
  • Step 4 Add chicken. Baste with pan juices. Bake for 25 minutes or until chicken is cooked through and vegetables are golden and tender. Serve.

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