Mediterranean One Pan Baked Chicken with Vegetables

• servings: 4 servings
• active time: 30 minutes
• total time: 1 hour 30 minutes

Ingredients

1 kg bone-in chicken thighs and drumstick

juice from 1 ½lemon

6 garlic cloves, minced

60 ml (¼ cup) honey

3 teaspoons basil

3 teaspoons oregano

3 teaspoons parsley

2 teaspoons paprika

1 teaspoon salt or salt to taste

3 tablespoons olive oil

1 red onions, cut into wedges

6 new or baby tomatoes , sliced

½ red bell pepper, deseeded and cut into wedges

½ yellow bell pepper, deseeded and cut into wedges

1 courgette, sliced

Directions

Wash chicken and pat dry with a paper towel. Salt chicken.

In a jug or bowl combine lemon juice, 2 tablespoons olive oil, garlic, basil, oregano, parsley, paprika. Pour the marinade over the chicken and toss to coat. Leave to marinate for 24 hours if time allows or for at least an hour.

Pre-heat the oven 180°C.

Brush or spray half tablespoon of olive oil onto a baking tray or dish. Place chicken in the baking tray and arrange vegetables except the tomatoes around the chicken, Drizzle the remaining marinade over the vegetables, tossing them to ensure they are evenly coated.

Cover the baking dish with a foil and bake for 40 minutes. Remove the foil and add the tomatoes. Bake for a further 10 minutes. Change the oven settings to grill, uncover and the cook for further 10 minutes or until the chicken and potatoes are crispy.

Remove from oven and serve.

Nutrition

• Calories: 205.59 kcal
• Saturated Fat: 0.6 g
• Unsaturated Fat: 9.21 g
• Cholesterol: 0.99 mg
• Sodium: 591.22 mg
• Total Carbohydrate: 26.59 g
• Dietary Fiber: 2.55 g
• Total Sugars: 21.9 g
• Protein: 2.29 g