ingredients

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• ✓6 chicken thighs, excess fat cut off
• ✓2 tbsp. olive oil
• ✓1 green capsicum, sliced
• ✓1 red capsicum, sliced
• ✓1 yellow capsicum, sliced
• ✓500g baby white potatoes, quartered
• ✓200g cherry tomatoes, halved
• ✓1/4 cup fresh parsley, roughly chopped
• ✓1 red onion, quartered
• ✓3 garlic cloves, sliced into slivers
• ✓1 tbsp. dried oregano
• ✓Large pinch of salt and pepper
• ✓1/2 lemon, juiced

method

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1. 1

   Preheat oven to 180°C fan-forced.

2. 2

   In a large pan, brown the chicken thigh fillets, seasoning them with a pinch of salt and pepper. Set aside once browned.

3. 3

   In a large, oven safe dish add the capsicums, potatoes, onion, tomatoes, garlic, oregano, parsley, salt and pepper. Drizzle with olive oil and give it all a big mix.

4. 4

   Place into the oven for 20 minutes to give the potatoes a head start.

5. 5

   Remove from the oven, place the browned chicken on top and squeeze lemon all over.

6. 6

   Return to the oven for 30 minutes or until lightly browned and the chicken is cooked through with no pink in the centre (75°C).

7. 7

   Remove from the oven and serve with rice!