Fast Recipes

Lemon-thyme chicken with roast tomato and zucchini salad

Australian Gourmet Traveller fast recipe for lemon-thyme chicken with roast tomato and zucchini salad.

By Lisa Featherby & Alice Storey
  • Serves 4 - 6
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Lemon-thyme chicken with roast tomato and zucchini salad


  • 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


  • 1
    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).
  • 2
    For zucchini and oregano salad, combine ingredients in a bowl, season to taste, toss to combine and set aside to marinate (5 minutes).
  • 3
    Divide salad among serving plates, scatter with parmesan and oregano and serve with chicken and lemon wedges.