Baked Chicken and Vegetables

Serves 4


  • 1 ½ kg chicken thighs, skin on, trimmed
  • 1 tbsp extra virgin olive oil
  • 1 tbsp rosemary sprigs, fresh
  • 3 garlic cloves, crushed
  • Salt and pepper, to taste
  • ¾ cup chicken stock
  • 750g potatoes, washed and cut into 1 ½ cm-thick pieces
  • 1 large red onion, cut into wedges
  • 2 tbsp fresh lemon juice
  • 2 medium tomatoes, wedged
  • 1 capsicum seeded and chopped
  • Lemon wedges, to serve

Optional capsicum sauce:

  • 1 cup canned capsicum strips, chopped and drained
  • 1 tbsp Greek yoghurt


  1. Toss chicken through oil, rosemary and garlic in a large bowl, seasoning with salt and pepper.
  2. Place stock in a large baking tray, add potatoes, chicken, onion and lemon juice.
  3. Cook in a pre-heated oven on 220ºC for 30 minutes. Add tomatoes and capsicum and cook for a further 20 minutes.
  4. Capsicum sauce: Blend capsicum and yoghurt in a blender until smooth. Drizzle over chicken and vegetables.
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