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Lemon pepper chicken and bean tray bake recipe
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Quick and easy zesty chicken thigh tray bake, perfect for busy weeknights.
Ingredients:
  • 4 large chicken thigh cutlets, skin on
  • 20.00 ml lemon pepper seasoning
  • 2 x 400g cans four bean mix, drained, rinsed
  • 400g can cherry tomatoes in tomato juice
  • 2 garlic cloves, thinly sliced
  • 1 bunch asparagus, trimmed
  • 1 zucchini, sliced
  • Fresh flat-leaf parsley sprigs, to serve
  • Lemon wedges, to serve
Instructions:
  • Preheat your oven to 180C (160C fan-forced).
  • Preheat a large frying pan over medium-high heat. Place chicken pieces in the pan, skin-side down, and cook for 3 minutes until lightly browned. Flip the chicken and cook for another 3 minutes. Remove from the pan and season the chicken with lemon pepper. Transfer the chicken to a 6cm-deep, 20cm x 30cm roasting pan. Roast in the oven for 30 minutes.
  • Combine beans, tomatoes, and garlic in a pan. Season with salt and pepper, then roast for 10 more minutes until chicken is cooked. Mix in asparagus and zucchini, then roast for an additional 5 minutes until tender. Finish with a sprinkle of parsley and serve with lemon wedges.

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