4 zucchinis cut into 3cm sticks
2 red onions cut into small wedges
4 tomatoes roughly chopped
1 tin of chickpeas in their juice
8 sprigs of fresh Rosemary
800g chicken skinless breast or thigh, trimmed of fat, cut into pieces
1 lemon, zested and juiced
For the Chicken
Preheat oven to 180 degrees C. Slice the ends off the zucchini and cut in half lengthways, then in half again. Then chop them into 3cm long sticks.
Prepare the other vegetables.
Scatter zucchini, onion, tomatoes, chickpeas and rosemary sprigs in an oven tray, add the lemon zest and juice of 1 lemon and gently toss. Top with the chicken pieces (pre-marinated in a spice rub if you like, as pictured) then add a pinch of salt and pepper.
Place in the oven and bake for 20-25 minutes or until the chicken is cooked through and the onion is soft.
Remove from oven and serve. So simple. So good.
Notes: Remove Zucchini for Phase 2. This recipe feeds a group/family
Serves 4 – By Marg Anderson