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
Herby Yoghurt
- 200g Greek yoghurt
- 1 tbsp fresh mint, chopped
- 1 tbsp fresh dill or parsley, chopped
- Juice of œ lemon
- Pinch of salt
Optional Toppings
- 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.
