Crispy Lemon Chicken Traybake

• Chicken breast(4)
• Potato(700 g)
• Zucchini(2)
• Cherry Tomatoes(250 g)
• Garlic(3 cloves)
• Lemon(2)
• Panko Breadcrumbs(80 g)
• Parmesan(50 g)
• Olive oil(4 tbsp)
• Oregano(2 tsp)
• Garlic powder(1 tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Fresh parsley(15 g)

Method

1. 1

   Heat the oven to 220°C. Cut the {Potato} into bite-size chunks, slice the {Zucchini} into thick half-moons, finely chop the {Garlic}, zest and juice 1 of the {Lemon}, and cut the remaining {Lemon} into wedges.

   ~15 min

2. 2

   On a large baking tray, toss the {Potato}, {Zucchini}, {Cherry Tomatoes}, chopped {Garlic}, lemon zest, lemon juice, {Olive oil}, {Dried Oregano}, {Salt}, and {Black pepper} until coated. Spread out in an even layer and roast for 10 minutes.

   ~10 min

3. 3

   Meanwhile, pat the {Chicken breast} dry. Mix the {Panko Breadcrumbs}, {Parmesan}, and {Garlic powder} on a plate. Brush the chicken with a little oil from the tray, then press into the crumb mixture to coat the top and sides.

4. 4

   Remove the tray from the oven and stir the vegetables. Nestle the crumbed {Chicken breast} on top, crumb-side up, and scatter the {Lemon} wedges around the tray. Bake for 15 minutes, or until the chicken is cooked through and the crumbs are golden.

   ~15 min

5. 5

   Rest for 5 minutes, then scatter over the {Fresh parsley}. Serve the crispy lemon chicken over the roasted vegetables, squeezing over the soft roasted lemon to taste.

   ~5 min