Baked Lemon Chicken & Tomatoes with Feta & Oregano

Steps

1. Preheat oven to 200ºC. Line an oven tray with baking paper. Set aside a medium baking dish (measuring about 22 x 22cm).
2. Prep & cook kumara. Toss kumara with oil on prepared tray and season. Bake (on upper-middle oven rack) for about 30 minutes, until soft. Turn once during cooking.
3. Prep chicken. In a medium bowl, combine oil, oregano, lemon zest and juice, garlic, chilli flakes (if using) and salt. Season with pepper. Pat chicken dry and cut any larger pieces in half lengthways, until all pieces are roughly the same size. Toss chicken in bowl with lemon mixture. Transfer chicken and marinade to baking dish and pour over canned cherry tomatoes.
4. Cook chicken. Bake chicken (on rack below kumara) for 20–25 minutes (depending on thickness), until chicken is just cooked through. Halfway through cooking, remove chicken from oven and spoon over juices from bottom of baking dish, then return to the oven for remaining cook time.
5. Finish kumara. When kumara is cooked, toss through spinach and courgettes on tray and season.
6. Finish chicken. Once chicken is cooked, cover tray with foil to rest for 2-3 minutes. Remove chicken and thinly slice. Return to baking dish to toss in juices and tomatoes.
7. To serve, divide kumara between plates. Top with chicken. Drizzle over liquid from baking dish and crumble over feta.