Mediterranean Lemon Chicken with Roasted Vegetables & Herby Yoghurt
Lily & Loaf
4
10 minutes
30 minutes
445
Mediterranean
Evening Meals
Mediterranean Lemon Chicken with Roasted Vegetables & Herby Yoghurt is a vibrant, protein-rich meal that's perfect for warm evenings. Tender chicken is marinated with garlic, lemon and herbs before roasting alongside colourful vegetables until lightly caramelised. Finished with a cooling herby yoghurt and fresh parsley, this easy one-tray dinner is packed with fresh Mediterranean flavours and makes a wholesome meal for the whole family.
Ingredients
4 chicken breasts or boneless chicken thighs
2 courgettes, sliced
2 peppers, cut into chunks
250g cherry tomatoes
1 red onion, cut into wedges
2 tbsp olive oil
2 garlic cloves, crushed
Zest and juice of 1 lemon
1 tsp dried oregano
1 tsp paprika
Salt and black pepper
Fresh parsley, chopped
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200g Greek yoghurt
1 tbsp fresh mint, chopped
1 tbsp fresh dill or parsley, chopped
Juice of ½ lemon
Pinch of salt
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Crumbled feta
Olives
Toasted pine nuts
Handful of rocket
Directions
Preheat the oven to 200°C (180°C fan).
Place the courgettes, peppers, cherry tomatoes and red onion onto a large baking tray. Drizzle with 1 tablespoon of olive oil and season with salt and black pepper.
In a bowl, mix the remaining olive oil with the garlic, lemon zest, lemon juice, oregano and paprika. Coat the chicken thoroughly in the marinade.
Arrange the chicken amongst the vegetables and roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelised.
While the chicken cooks, combine the Greek yoghurt, herbs, lemon juice and salt in a small bowl.
Scatter the roasted chicken and vegetables with fresh parsley and serve with the herby yoghurt alongside.
Finish with crumbled feta, olives, toasted pine nuts or rocket if desired.
