Lemon Herb Chicken Traybake

• Chicken breast(680 g)
• Potato(4)
• Zucchini(2)
• Red Onion(1)
• Garlic(4 cloves)
• Lemon(2)
• Fresh parsley(20 g)
• Olive oil(4 tbsp)
• Oregano(2 tsp)
• Thyme(1 tsp)
• Paprika(1 tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)

Method

1. 1

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

   ~15 min

2. 2

   Spread the {Potato}, {Zucchini}, and {Red Onion} on a large tray. Add half the {Olive oil}, half the {Garlic}, {Dried Oregano}, {Thyme}, half the {Salt}, and half the {Black pepper}, then toss well and spread into an even layer.

   ~5 min

3. 3

   Nestle the {Chicken breast} on top. Rub with the remaining {Olive oil}, remaining {Garlic}, {Paprika}, remaining {Salt}, remaining {Black pepper}, the {Lemon} zest, and half the {Lemon} juice. Tuck the {Lemon} slices around the tray.

   ~3 min

4. 4

   Roast for 28 minutes, until the vegetables are tender and the {Chicken breast} is cooked through to 74°C internal temperature.

   ~28 min

5. 5

   Drizzle over the remaining {Lemon} juice, scatter with {Fresh parsley}, and serve straight from the tray with the roasted vegetables and pan juices spooned around the chicken.

   ~2 min