One-pot Garlic Roasted Chicken and Veges

clock 10 minutes + 25 minutes bowl Serves 4


  • ¼ cup chopped basil leaves, plus extra leaves to serve
  • 2 Tbsp grated lemon rind, plus lemon wedges to serve
  • 2 cloves garlic, crushed
  • ¼ cup rice bran oil
  • 4 x 200g chicken breasts
  • 4 courgettes, thinly sliced
  • 2 large red onions, cut in to wedges
  • 200g cherry or truss tomatoes
  • 4 slices crusty bread
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  • 1. Preheat oven to 220°C (200°C fan-forced).

  • 2. Place basil, lemon rind, garlic and oil in a bowl and stir to combine.

  • 3. Place chicken, courgettes and onions in a baking dish and spoon the basil mixture over the top. Roast for 20 minutes, until vegetables start to soften.

  • 4. Add tomatoes and roast for another 5 minutes until chicken is cooked through.

  • 5. Scatter with extra basil and lemon wedges, and serve with bread.

By Food to Love

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