Mediterranean Chicken Bake (with lemony mayonnaise)
Servings: 4
This Mediterranean Chicken Bake is a one-tray wonder, full of vibrant colours and bold flavours. With chicken thighs, sweet potato, capsicum and a hint of smoky paprika, it's a delicious, wholesome meal perfect for weeknights. Serve it with a refreshing lemony mayo for an extra zing.
Ingredients
- 500 g chicken thighs
- 2 red capsicum/s (large)
- 1 sweet potato/s (kumara)
- 1 red onion/s
- 2 tbsp extra virgin olive oil -extra virgin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 lemon/s -zest
- Sea salt and freshly ground black pepper -to taste
Lemony mayo
- 115 g whole egg mayonnaise (½ cup)
- 1 clove/s garlic -minced
- ½ lemon/s - juice
- 1 tsp honey
- Sea salt and freshly ground black pepper -to taste
Instructions
- Pre-heat the oven to 180℃/350℉ (fan-forced).
- Finely slice the chicken, capsicums, sweet potato and red onion. Place on a large baking tray and drizzle over the olive oil. Add the oregano, smoked paprika, lemon zest, sea salt and pepper.
- Toss together until the chicken and vegetables are evenly coated and arrange in a single layer on the tray.
- Place the tray into the oven and bake for 20-25 mins until browned and the chicken is cooked through.
- Now make the lemony mayo by mixing all of the ingredients together in a small bowl.
Serve
- For a light meal, serve in a lettuce cup, tortilla or wrap with the lemony mayo and leafy greens
- Or tossed through mixed greens (dressed with olive oil and lemon juice) for a delicious salad. I also like to add in olives and cherry tomatoes.
- For a bulked up meal, it's lovely over rice, quinoa or cous cous.
- Leftovers are fabulous in a wrap or as a salad for lunch.
Make-ahead
- Re-heat in a low oven until just hot.
Store
- Store in an airtight container in the fridge.