One Pan Greek Chicken Bake

• servings: 5 servings
• active time: 20 minutes
• total time: 1 hour 5 minutes

Ingredients

1 Lent Pumpkin quarter – peeled & cut into 2x2cm cubes

1 x Greek Marinade (below)

1 Red Onion – cut into large chunks

1 Capsicum – cut into large chunks

1 Zucchini – cut into large chunks

1 Willowton Free range Chicken (split)

1 punnet of The Good Stuff – Cherry Tomatoes

200gm Emporium Selection Greek style Fetta cheese

Sprigs of Parsley to garnish

1 tsp Stone Mill Finely crushed Garlic

1 Lemon, zest, and juice

1 tsp dried Stone Mill Oregano

1 tsp ground Stone Mill Paprika

Stone Mill Black Pepper

Stone Mill Salt

The Olive Tree Australian Extra Virgin Olive Oil

Directions

Pre heat your oven to 200 degrees celsius

Prepare your Vegetables and place in roasting tray and drizzle with Olive Oil, and season with Salt and Pepper.

Split Chicken in half using a sharp knife to remove the backbone and place on top of Vegetables.

In a food processor or by hand, blitz together the Greek style marinade ingredients and massage over Chicken

Bake for 45 minutes, halfway through adding the Cherry Tomatoes, bake until cooked through and golden brown

Crumble Fetta on top, garnish with Parsley and serve!

Nutrition

• Serving Size: 1
• Calories: 618
• Total Fat: 23.8 g
• Saturated Fat: 10.4 g
• Trans Fat: 0 g
• Cholesterol: 230.7 mg
• Sodium: 1281.9 mg
• Total Carbohydrate: 32.3 g
• Dietary Fiber: 5.7 g
• Total Sugars: 12 g
• Protein: 70.3 g