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Lemon-thyme chicken with roast tomato and zucchini salad

You'll need

6 chicken thighs, bone in, skin on 400 gm vine-ripened cherry tomatoes 100 ml olive oil Juice and finely grated rind of 1 lemon, plus wedges, to serve 2 garlic cloves, finely grated 2 tbsp thyme leaves 50 gm parmesan, finely grated To serve: oregano   Zucchini and oregano salad 3 zucchini, thinly sliced lengthways on a mandolin 2 tbsp oregano 50 ml extra-virgin olive oil Finely grated rind and juice of 1 lemon


  • 01
  • Preheat oven to 180C. Place chicken and tomatoes on separate oven trays lined with baking paper. Combine oil, lemon rind and juice, garlic and thyme in a bowl and season to taste. Drizzle half the mixture over chicken and the remaining over tomatoes and roast until golden and cooked through (10-12 minutes for tomatoes; 15-20 minutes for chicken).
  • 02
  • For zucchini and oregano salad, combine ingredients in a bowl, season to taste, toss to combine and set aside to marinate (5 minutes).
  • 03
  • Divide salad among serving plates, scatter with parmesan and oregano and serve with chicken and lemon wedges.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Dec 2013

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