Mediterranean lemon chicken served with roasted vegetables and herby Greek yoghurt.

Mediterranean Lemon Chicken with Roasted Vegetables & Herby Yoghurt

Name: Mediterranean Lemon Chicken with Roasted Vegetables & Herby Yoghurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
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; 200g Greek yoghurt; 1 tbsp fresh mint, chopped; 1 tbsp fresh dill or parsley, chopped; Juice of ½ lemon; Pinch of salt; Crumbled feta; Olives; Toasted pine nuts; Handful of rocket

Lily & Loaf

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Author:

Lily & Loaf

Servings

Prep Time

10 minutes

Cook Time

30 minutes

Calories

445

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

Herby Yoghurt

200g Greek yoghurt
1 tbsp fresh mint, chopped
1 tbsp fresh dill or parsley, chopped
Juice of ½ lemon
Pinch of salt

Optional Toppings

Crumbled feta
Olives
Toasted pine nuts
Handful of rocket

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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.

Recipe Note

For extra flavour, marinate the chicken for 30 minutes before cooking. Serve with warm wholegrain pitta, quinoa or couscous for a more substantial meal.