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Herbed Chicken Bake
Adapted from “how to feed a family” by Laura Keogh & Ceri Marsh
The Test Kitchen prepared this delicious lunch on cold and rainy Spring day!
¼ cup sunflower oil
Juice and zest of 1 lemon
1 Tbsp minced garlic
3 Tbsp chopped fresh oregano
1 Tbsp chopped fresh dill
4 legs, skin removed
4 thighs, skin removed
2 breasts, skin removed and split
6 medium red potatoes, cut in thin wedges
1 yellow zucchini, in 1” slices
2 green zucchini, in 1” slices
1 red onion, cut in thin wedges
12 large roma tomatoes, cut in quarters
Salt and pepper
Line a large baking sheet with parchment paper.
Combine oil, lemon juice and zest, garlic, oregano and dill.
Toss the chicken with half the mixture and chill for 3 hours.
Preheat oven to 400 degrees.
Toss potatoes, zucchini and onion with remaining lemon mixture.
Scatter chicken and dressed vegetables on the prepared tray.
Bake for 15 minutes. Scatter the quartered tomatoes over top and season with salt and pepper.
Return to the oven and bake another 20-30 minutes or until potatoes are tender and chicken is cooked through.
Serve with a crisp green salad.