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Oven Baked Chicken

Oven Baked Chicken

with Zucchini & Bacon

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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.

Tags:Lactose freeOne Pot Wonder

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.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

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 Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2870 kJ
Fat46.8 g
of which saturates14.2 g
Carbohydrate7.7 g
of which sugars6.4 g
Dietary Fibre0 g
Protein55.9 g
Cholesterol0 mg
Sodium0 mg
The average adult daily energy intake is 8700 kJ
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200ºC/180°C fan-forced.

2

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.

3

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!