Lemon Herb Chicken & Potatoes

• Chicken breast(4)
• Potato(700 g)
• Zucchini(2)
• Red Onion(1)
• Garlic(4 cloves)
• Lemon(2)
• Olive oil(4 tbsp)
• Oregano(2 tsp)
• Thyme(1 tsp)
• Paprika(1 tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Fresh parsley(20 g)

Method

1. 1

   Heat the oven to 220°C. Cut the {Potato} into bite-size chunks, the {Zucchini} into thick half-moons, and the {Red Onion} into wedges. Finely chop the {Garlic}, zest 1 {Lemon}, then juice both {Lemon}.

   ~12 min

2. 2

   On a large tray, toss the {Potato} and {Red Onion} with {Olive oil}, {Dried Oregano}, {Thyme}, {Paprika}, half the {Salt}, and half the {Black pepper}. Roast for 15 minutes.

   ~15 min

3. 3

   Meanwhile, rub the {Chicken breast} with half the {Garlic}, the {Lemon} zest, 2 tbsp of the {Lemon} juice, the remaining {Salt}, and the remaining {Black pepper}.

4. 4

   Remove the tray from the oven and add the {Zucchini}. Nestle the {Chicken breast} on top of the vegetables and spoon over the remaining {Garlic} and the rest of the {Lemon} juice. Return to the oven and bake for 12–13 minutes, until the chicken is cooked through.

   ~13 min

5. 5

   Rest the tray for 5 minutes, then scatter over the {Fresh parsley}. Serve the {Chicken breast} over the roasted vegetables with the tray juices spooned around.

   ~5 min