Lemon Herb Chicken Traybake

Ingredients

2 servings

• 4 bone-in chicken thighs, skin on
• 10 oz baby potatoes, halved
• 1 red onion, cut into wedges
• 1 zucchini, cut into chunks
• 1 lemon, half juiced and half sliced
• 3 garlic cloves, unpeeled and lightly crushed
• 2 tbsp olive oil
• 1 tsp dried oregano
• Fresh rosemary or thyme, salt and pepper

Instructions

1. 01

   Preheat oven to 425°F (220°C)

2. 02

   Toss the potatoes and onion with half the oil, salt and pepper on a large baking sheet

3. 03

   Rub the chicken with the remaining oil, the lemon juice, oregano, salt and pepper

4. 04

   Nestle the chicken, garlic, lemon slices and herbs among the potatoes

5. 05

   Roast for 20 minutes, then add the zucchini

6. 06

   Roast another 20 minutes until the chicken is cooked through and the skin is crisp

7. 07

   Squeeze the roasted garlic out of its skin and spread it over the chicken