Chicken and Sliced Lemon Bake
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(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Tbsp vegetable oil
- 1 tsp sweet paprika
- juiced lemons
- 4 Chicken thigh
- 6 Tbsps olive oil
- 1 onion (finely sliced)
- 1 small Zucchini (roughly chopped)
- 1 small, roughly chopped Eggplant
- 2 new potatoes (scrubbed and halved)
- 1 red Bell pepper (roughly chopped)
- 1 yellow Bell pepper (roughly chopped)
- 1 green Bell pepper (roughly chopped)
- 4 cloves garlic cloves (unpeeled)
- ½ cup Vegetable broth (or water)
- 2 lemons (washed and sliced)
- 2 Tbsps honey
Preparation
Kitchen utensils
1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Citrus juicer, 2 Bowls, 1 Measuring cups, 1 Cutting board, 1 Small knife
Preparation steps
1.
Mix the vegetable oil, paprika, salt, pepper and lemon juice and brush the chicken thighs with the mixture. Marinate for at least 30 minutes.
2.
Heat the oven to 200ºC (180º fan) 400ºF, gas 6.
3.
Heat 2 tbsp of the olive oil in a large ovenproof dish on the hob and brown the chicken thighs on all sides. Remove the meat from the pan and keep warm.
4.
Heat the remaining oil in the pan and stir in the onion, zucchini, eggplant, bell peppers and garlic until all the vegetables are well coated.
5.
Place the chicken thighs on top of the vegetables, pour over the broth, season with salt and pepper then cover with kitchen foil and bake in the oven for 20 minutes, basting after 10 minutes.
6.
Remove the foil and baste once more. Smear the lemon slices with the honey then lay on top of the chicken, drizzle over the remaining honey and return the dish to the oven for 10 - 15 minutes or until the chicken is cooked through.
