Lemon herb chicken tray

Name: Lemon herb chicken tray
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 700 g boneless skinless chicken thighs; 1 zucchini, cut into half-moons; 2 bell peppers, sliced; 1 red onion, cut into wedges; 2 tbsp extra-virgin olive oil; 1 lemon, zest and juice; 2 garlic cloves, minced; 1 tsp dried oregano; Fine salt and black pepper, to taste

A clear, nourishing family meal built around everyday ingredients, a practical method, and useful doneness cues.

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15 minPrep

30 minCook

45 minTotal

4Serves

Serves 4

Ingredients

700 g boneless skinless chicken thighs
1 zucchini, cut into half-moons
2 bell peppers, sliced
1 red onion, cut into wedges
2 tbsp extra-virgin olive oil
1 lemon, zest and juice
2 garlic cloves, minced
1 tsp dried oregano
Fine salt and black pepper, to taste

5 steps

Method

Heat the oven to 425°F (220°C). Line a large sheet pan with parchment.
Cut the main ingredients into similarly sized pieces and spread them out without crowding.
Stir the seasonings into the oil, then coat everything evenly.
Roast for about 30 minutes, turning halfway, until cooked through with browned edges.
Rest for 3 minutes, taste, and finish with the herbs or citrus juice.