Lemon and oregano chicken with greek-style veg
Chicken breast roasted with lemon, oregano, peppers and red onion, all on one tray for an easy, filling dinner.
- Time45 min
- LevelEasy
- Costabout £1.80 a head
- Oven200°C (180°C fan)
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Put the peppers, courgette, onion and tomatoes in a large roasting tin.
- 2
Mix the lemon zest and juice with the oregano, garlic and olive oil. Rub half over the chicken and toss the rest through the veg.
- 3
Nestle the chicken among the veg. Add the lemon wedges. Roast for 30 minutes, until the chicken is white all the way through and the veg are soft and singed at the edges.
30 min - 4
Rest the chicken for 5 minutes, then slice. Warm the rice and serve with the veg and the tray juices spooned over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.