Baked Lemon Chicken and Cherry Tomatoes

Baked Lemon Chicken and Cherry Tomatoes

Ready in 45 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, June 18, 2017.

With feta, oregano, courgette and spinach.


Ingredients

KUMARA, COURGETTE AND SPINACH

  • 600g orange kumara, scrubbed and diced 3cm
  • 1 teaspoon oil, for cooking (or use spray oil)
  • 2 courgettes
  • ½ bag baby spinach leaves

BAKED LEMON CHICKEN AND CHERRY TOMATOES

  • 1 teaspoon olive oil
  • 2-3 tablespoons finely chopped oregano leaves
  • Zest and juice of 1 lemon
  • 1 clove garlic, finely chopped
  • Pinch of chilli flakes (optional)
  • ½ teaspoon salt
  • 600g chicken breasts
  • 1 punnet cherry tomatoes

TO SERVE

  • 50g feta cheese (optional)

Steps

  1. oven to 200°C. Line an oven tray with baking paper. Set aside a medium baking dish (measuring about 22 x 22cm).
  2. Toss kumara with oil on prepared tray and season. Roast 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 with paper towels and cut any larger breasts in half lengthways, until all pieces are 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 20–25 minutes (depending on thickness), or until chicken is just cooked through. Halfway through cooking, spoon juices over chicken from bottom of baking dish. Remove any smaller pieces of chicken early that cook quickly.
  5. While chicken and kumara are cooking, use a vegetable peeler to peel courgettes into long, thin ribbons, stopping when you reach the core. Thinly slice core. When kumara has finished cooking, toss through courgettes and spinach on tray and season.
  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 all the liquid from baking dish and crumble over feta (if using)

Nutritional Information

Energy 1602 kj
383 kcal
Protein 39.2g
Carbohydrate 33.5g
Fat 8.2g