Chicken & Olive Traybake

• Chicken breast(4)
• Potato(600 g)
• Bell pepper(2)
• Red Onion(1)
• Cherry Tomatoes(250 g)
• Olives(120 g)
• Garlic(4 cloves)
• Lemon(1)
• Olive oil(4 tbsp)
• Oregano(2 tsp)
• Paprika(1 tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Fresh parsley(15 g)optional

Method

1. 1

   Heat the oven to 220°C. Cut the {Potato} into bite-size chunks, slice the {Bell pepper}, cut the {Red Onion} into wedges, halve the {Cherry Tomatoes}, crush the {Garlic}, and cut the {Lemon} into wedges.

   ~10 min

2. 2

   Spread the {Potato}, {Bell pepper}, and {Red Onion} on a large tray. Toss with {Olive oil}, {Dried Oregano}, {Paprika}, half the {Salt}, and half the {Black pepper}. Roast for 15 minutes to give the potatoes a head start.

   ~15 min

3. 3

   Rub the {Chicken breast} with the remaining {Salt} and remaining {Black pepper}. Add the {Cherry Tomatoes}, {Kalamata Olives}, and {Garlic} to the tray, toss briefly, then place the {Chicken breast} on top. Scatter over the {Lemon} wedges.

   ~5 min

4. 4

   Return the tray to the oven and bake for 18–20 minutes, until the {Chicken breast} is cooked through and the vegetables are tender and lightly golden at the edges.

   ~20 min

5. 5

   Rest for 5 minutes, then spoon the roasted vegetables and olives onto plates, top with the {Chicken breast}, and finish with chopped {Fresh parsley} and squeezed roasted {Lemon}.

   ~5 min