This is a fantastic mid-week dish inspired by the flavours of the Amalfi Coast in Italy with lots of lemon and basil.
It takes 5 mins to put together and then throw it in the oven. The whole lemon quarters break down in the heat and release all the juices that the chicken and vegies bake themselves in.
This recipe is for 2 people, but you can easily double or triple it as required.
What you’ll need
- 3 – 4 chicken thighs, cut in half
- 3 medium sized desiree potatoes, unpeeled and cut into wedges
- 1 small Spanish onion, peeled and quartered
- 1 zucchini, thickly sliced
- 1 red capsicum, seeded and cut into strips
- 3 garlic cloves, peeled and left whole
- ½ lemon, cut into wedges
- 6 cherry truss tomatoes
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Fresh basil leaves to garnish (optional)
How to put it together
1. Preheat the oven to 220 degrees Celsius.
2. Combine the chicken, potato, lemon, zucchini, capsicum, garlic and olive oil in a large ceramic baking dish.
3. Season with salt and pepper and stir around to coat everything in the oil.
4. Bake in the oven for 40 minutes, giving it a good stir/mix a couple of times.
5. Add the cherry tomatoes, stir and bake for a further 10 minutes until the tomatoes are well roasted and the potatoes tender. The chicken should be nice and brown by now.
6. Drizzle with the red wine vinegar and garnish with some fresh torn basil leaves. Give it a good stir to combine.
7. Spoon onto plates and ladle over the remaining sauce from the pan.
I’d serve this dish with a crisp white wine, perhaps a Clare Valley Riesling.
