Name: Chicken bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 500 gram pumpkin, peeled, seeded, cut into wedges; 2 tomatoes, cut into wedges; 1 red capsicum, seeded, sliced; 1 red onion, cut into wedges; 2 green chilli, bruised, halved; 2 tablespoon olive oil; 2 tablespoon olive tapenade; 3 clove garlic, crushed; 4 chicken thigh cutlets; 1 halved lemon; oregano leaves, to garnish; bread, to serve; salad, to serve

Chicken bake

Skip to Recipe

Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

500 gram pumpkin, peeled, seeded, cut into wedges

2 tomatoes, cut into wedges

1 red capsicum, seeded, sliced

1 red onion, cut into wedges

2 green chilli, bruised, halved

2 tablespoon olive oil

2 tablespoon olive tapenade

3 clove garlic, crushed

4 chicken thigh cutlets

1 halved lemon

oregano leaves, to garnish

bread, to serve

salad, to serve

Method

1.Preheat oven to 220°C.

2.In a large bowl, toss pumpkin, tomatoes, capsicum, onion and chilli with oil. Season to taste and transfer to a large baking dish. Bake 10 minutes.

3.Meanwhile, in a small bowl, combine tapenade and garlic. Spread under skin of each chicken cutlet. Using a sharp knife, score skin at 1cm intervals. Season to taste.

4.Place cutlets on top of vegetables and squeeze lemon juice over. Bake for a further 15-20 minutes, basting half-way through cooking, until crisp and cooked through.

5.Top with oregano leaves and a drizzle of pan juice. Serve with bread and salad of choice.

If liked, use chicken thigh fillets. If skinless, spread tapenade mixture over the fillet before baking.
Note

Woman's Weekly Food

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Ingredients

Method

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