Chicken and Capsicum Bake

ingredients

• 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

1. Preheat oven to 180°C fan-forced.
2. In a large pan, brown the chicken thigh fillets, seasoning them with a pinch of salt and pepper. Set aside once browned.
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. Place into the oven for 20 minutes to give the potatoes a head start.
5. Remove from the oven, place the browned chicken on top and squeeze lemon all over.
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. Remove from the oven and serve with rice!