Mediterranean chicken with aubergine, tomatoes and oregano
Chicken thighs roasted over soft aubergine, peppers and tomatoes with oregano and a squeeze of lemon.
- Time55 min
- LevelEasy
- Costabout £1.88 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Toss the aubergine, peppers and tomatoes with two thirds of the oil, half the oregano and half the salt in a large tin.
- 2
Rub the chicken with the rest of the oil, oregano, salt and the black pepper. Sit it on top of the vegetables with the lemon wedges.
- 3
Roast for 45 minutes until the skin is crisp and the vegetables are soft and caramelised.
45 min - 4
Meanwhile, cook the rice following the packet instructions.
- 5
Squeeze the roasted lemon over everything and serve with the rice.
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.