Calorie-Conscious Herbed Chicken Thighs

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1pcs potato
• 1pcs lemon
• 1clove garlic
• 10g Italian seasoning
• 300g chicken thigh fillets
• 30g pitted kalamata olives
• 30ml olive oil
• 1pcs olive oil spray (optional)

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Thickly slice the capsicum. Slice the potato into 1cm-thick rounds. Finely grate the zest of half the lemon, then juice the half. Thinly slice the remaining lemon. Crush or finely chop 1 garlic clove. 
2. Step 2 — Bake potato
   Combine the garlic, 1 tsp Italian seasoning*, ½ tsp lemon zest*, 2 tsp lemon juice* and 2 tbs olive oil in a bowl and season with salt and pepper. Put the potato on the lined tray, drizzle with half the oil mixture and toss to coat. Bake the potato for 10 mins.      
3. Step 3 — Brown chicken
   Meanwhile, lightly spray or brush a medium frypan with olive oil and heat over high heat (see Make it yours). Season the chicken with salt and pepper, then cook for 1-2 mins each side until browned. Remove the pan from the heat.       
4. Step 4 — Bake chicken and veggies
   Put the capsicum, lemon slices, chicken and olives on top of the potato on the tray and drizzle with the remaining oil mixture. Bake the chicken and veggies for 15 mins or until the chicken is cooked through and the potato is tender.
5. Step 5 — Serve up
   Divide the chicken and veggies among plates, spoon over the tray juices and enjoy!
6. Step 6 — Make it yours
   We have pan-fried the chicken before roasting to give it a lovely golden crust. If you want to save on washing up, skip this step and add the chicken directly to the tray in Step 4, then add a few more minutes to the roasting time.

Allergens

Sulfit