Oven Baked Chicken
with Zucchini & Bacon
A one-tray-wonder to the rescue! Tonight you can forget about washing pots and pans; just a quick chop of the fresh ingredients and the oven can do all the hard work. Half an hour later you’ll be enjoying the fruits of your (minimal) labour. Too easy.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
zucchini
1
red onion
2
tomatoes
1 sprig
rosemary
100 g
bacon
½ tsp
vegetable stock
100 g
kalamata olives
2 fillet
chicken thigh
½
lemon
Not included in your delivery
¼ cup
water
3 tbs
olive oil
Nutritional Values
Cooking Steps
Preheat the oven to 200ºC/180°C fan-forced.
Wash and prepare the vegetables. Roughly chop the zucchini into sticks. Cut the red onion into wedges and core and quarter the tomatoes. Remove the stem of the rosemary and chop the leaves. Chop the bacon and pit and whole the kalamata olives. Zest the lemon and slice it into wegdes. Scatter the zucchini, onion, cored and quartered tomatoes, destemmed and chopped rosemary leaves, chopped bacon, vegetable stock, pitted olives and water in an oven tray. Top with the chicken thighs, then drizzle with the oil then add the lemon zest, a good grind of pepper, and a pinch of sea salt. Place in the oven and bake for 20-25 minutes or until the chicken is cooked through.
Remove from the oven and take straight to the table, serve with lemon wedges if you’d like. So simple. So good! Did you know? One of the oldest known cookbooks, the Roman ‘Apicius’ dated 4th-5th Century AD, features olives. Four-thousand years later and they’re still as good as ever!