Rosemary and lemon chicken tray bake
Servings
4
Servings
4
Ingredients
  • 1 lemonsliced
  • 4 large chicken thighsapprox 600 grams
  • 2 potatoespeeled
  • 1 sweet potatoapprox 300g, peeled
  • 1 red capsicumde-seeded
  • 1sprig rosemaryfinely chopped
  • Salt and pepperto taste
  • 200grams green beansends trimmed
  • 200grams broccolicut into florets
  • 3 carrotspeeled
  • 1tbsp olive oil
Instructions
  1. Preheat the oven to 200C and get out a large baking tray.
  2. Cut potatoes and sweet potato into chunks, and dice the carrot and capsicum.
  3. Place the sweet potato, potato and carrots into a large microwave safe container. Cook in microwave on high for 4-5 minutes (or steam on the stovetop).
  4. Drain the water and place veggies into a large mixing bowl. Add the capsicum, then season to taste with salt and pepper.
  5. Add half of the rosemary and have of the olive oil, mix well.
  6. Pour veggies into one end of baking tray, spreading out evenly.
  7. In the same bowl as you used for the vegetables, add chicken thighs then season with salt and pepper, the other half of rosemary and the rest of the oil.
  8. Place chicken at opposite end of baking tray and place one slice of lemon on top of each chicken thigh.
  9. Place in preheated oven for 20-30 minutes until chicken is cooked through.
  10. Steam the green beans and broccoli in the microwave or on the stovetop while the chicken is cooking.
Recipe Notes

400 calories per serve.

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 Rosemary and lemon chicken tray bake
Rosemary and lemon chicken tray bake
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Servings
Ingredients
  • 1 lemon sliced
  • 4 large chicken thighs approx 600 grams
  • 2 potatoes peeled
  • 1 sweet potato approx 300g, peeled
  • 1 red capsicum de-seeded
  • 1 sprig rosemary finely chopped
  • Salt and pepper to taste
  • 200 grams green beans ends trimmed
  • 200 grams broccoli cut into florets
  • 3 carrots peeled
  • 1 tbsp olive oil
Course Main Dish
Servings
Ingredients
  • 1 lemon sliced
  • 4 large chicken thighs approx 600 grams
  • 2 potatoes peeled
  • 1 sweet potato approx 300g, peeled
  • 1 red capsicum de-seeded
  • 1 sprig rosemary finely chopped
  • Salt and pepper to taste
  • 200 grams green beans ends trimmed
  • 200 grams broccoli cut into florets
  • 3 carrots peeled
  • 1 tbsp olive oil
Rosemary and lemon chicken tray bake
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 200C and get out a large baking tray.
  2. Cut potatoes and sweet potato into chunks, and dice the carrot and capsicum.
  3. Place the sweet potato, potato and carrots into a large microwave safe container. Cook in microwave on high for 4-5 minutes (or steam on the stovetop).
  4. Drain the water and place veggies into a large mixing bowl. Add the capsicum, then season to taste with salt and pepper.
  5. Add half of the rosemary and have of the olive oil, mix well.
  6. Pour veggies into one end of baking tray, spreading out evenly.
  7. In the same bowl as you used for the vegetables, add chicken thighs then season with salt and pepper, the other half of rosemary and the rest of the oil.
  8. Place chicken at opposite end of baking tray and place one slice of lemon on top of each chicken thigh.
  9. Place in preheated oven for 20-30 minutes until chicken is cooked through.
  10. Steam the green beans and broccoli in the microwave or on the stovetop while the chicken is cooking.
Recipe Notes

400 calories per serve.