- Ingredients
- 4 Chicken Marylands
- 1 large courgette, sliced into rounds
- 1 red capsicum, sliced
- 1 green capsicum, sliced
- 1 red onion, sliced
- 1/4 cup black olives
- Handful of cherry tomatoes
- 150 grams Fetta
- Preserved lemons – 2 to 3 quarters, pulp removed and sliced (optional)
Marinade
- 1/2 cup olive oil
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Method
- Place chicken in a large dish or zip lock bag
- Mix all marinade ingredients together and pour half over chicken ensuring all the chicken has a good covering. Marinate for one hour.
- Pre-heat oven to 180 c.
- In a large baking dish place courgette, capsicum and red onion. Place the chicken on top and pour the remaining marinade over the top. Place in the oven and cook for 35 minutes.
- After 35 minutes add the olives and tomatoes. Cook for a further 15 minutes.
- Check chicken is cooked by inserting a skewer, if cooked juice will run clear. Sprinkle Fetta over the top and return to the oven for 5 minutes.
- Remove from the oven and serve.
TIPS:
- Use a large zip lock bag is a great way to marinade. Simply put meat and marinade in the zip lock and seal
- This recipes works well with other vegetables such as green beans and broccoli.
