Chicken and new potato bake with summer herbs and yoghurt lemon dressing

Author: Niki Bezzant - Founding Editor

Photographer: Bryce Carleton

First published: Oct 2019

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An easy, one-dish meal with the taste of summer.

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

500g skinless, boneless chicken thighs
500g new potatoes, halved
200g cherry tomatoes
2 red capsicums, cut in 2cm chunks
2 large carrots, sliced in chunks
2 teaspoons Greek or Tuscan seasoning (we used Masterfoods)
spray oil
1 cup low-fat plain yoghurt
2 lemons, zest and 2 teaspoons juice, plus wedges to serve
8 cups mesclun leaves
3 tablespoons vinaigrette (see tip)
1 cup fresh basil
1 cup fresh oregano or parsley

Instructions

1 Preheat oven to 200°C. Line a large pan with baking paper. Place chicken and vegetables on pan, sprinkle with greek seasoning and lightly spray with oil. Bake in oven for 20-25 minutes, until chicken is cooked through.

2 Meanwhile, in a bowl, combine yoghurt, lemon zest and juice. Dress mesclun with vinaigrette.

3 When bake is cooked, remove from oven and scatter over herbs.

4 Serve bake with salad and lemon yoghurt, and lemon wedges to garnish.

Variations

Make it gluten free: Check seasoning is gluten free.

HFG tip

To make vinaigrette dressing, use one part olive oil to one part balsamic vinegar.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 398cal

Kilojoules 1670kJ

Protein 35g

Total fat 15g

–Saturated fat 4g

Carbohydrates 30g

–Sugars 14g

Dietary fibre 8g

Sodium 620mg

Calcium 370mg

Iron 5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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