Baked Lemon Chicken and Cherry Tomatoes

Steps

1. oven to 200°C. Line an oven tray with baking paper. Set aside a small baking dish (measuring about 22 x 16cm).
2. Toss kumara and carrot with oil on prepared tray and season. Bake for about 30 minutes, until caramelised and soft. Turn once during cooking.
3. In a medium bowl, combine olive oil, oregano, lemon zest and juice, garlic, chilli flakes (if using) and salt. Season with pepper. Pat chicken dry and cut any larger breasts in half lengthways, until roughly the same size. Toss chicken in bowl with lemon mixture, until coated. Transfer chicken and marinade to baking dish and scatter over cherry tomatoes.
4. Bake chicken (on rack below kumara) for 18-25 minutes (depending on thickness), or until just cooked through. Halfway through cooking, spoon juices over chicken from bottom of dish. Remove any smaller pieces of chicken early that cook quickly.
5. Peel courgette into long, thin ribbons, stopping when you reach the core. Thinly slice core. When kumara is cooked, toss through courgette and spinach on tray and season with salt and pepper.
6. Once chicken is cooked, cover tray with foil to rest for 2-3 minutes. Use tongs to remove breasts and thinly slice. Return to baking dish to toss in juices and tomatoes.
7. divide kumara, courgette and spinach between plates. Top with baked lemon chicken and cherry tomatoes. Drizzle over as much liquid as desired from baking dish and crumble over feta (if using).