Here’s a one-pan Mediterranean style favourite!
This lemon and herb chicken tray bake combines roasted pumpkin, red onion, garlic and fresh herbs with extra virgin olive oil for a simple, nourishing meal that’s full of flavour and perfect for the transition from summer into winter and winter into spring.
Ingredients:
4 tablespoons Olive Us extra virgin olive oil (or Olive Us Tuscan Herb, Milanese Gremolata, etc.)
4-6 chicken thighs
1 lb (500g) pumpkin, cut into 1” (3cm) cubes
1 red onion, cut into 6-8 wedges
4 garlic cloves, lightly crushed
1 x 400g can chickpeas, drained and rinsed
1 bunch broccolini, trimmed
1 lemon, sliced
1 teaspoon dried oregano
1 teaspoon dried rosemary
Salt and black pepper, to taste
Fresh parsley, roughly chopped, to serve
Directions:
Preheat the oven to 400°F. Add the pumpkin, red onion, garlic and chickpeas to a large baking dish. Drizzle with 2 tablespoons of extra virgin olive oil and season with oregano, rosemary, salt and pepper. Toss to combine.
Add the chicken thighs to the dish and drizzle with another tablespoon of extra virgin olive oil. Season well and arrange the lemon slices around the chicken and vegetables.
Roast for 25–30 minutes, then add the broccolini to the dish and return to the oven for a further 10–15 minutes, or until the chicken is cooked through, the pumpkin is tender and the broccolini is lightly roasted.
Remove from the oven and finish with the remaining tablespoon of extra virgin olive oil and fresh parsley.
Thanks to Olive Wellness Institute for sharing their recipe!