Lemon-thyme chicken with roast tomato and zucchini salad


  • Serves 4 - 6 people

  • 6 chicken thighs, bone in, skin on
  • 400 gm vine-ripened cherry tomatoes
  • 100 ml olive oil
  • Juice and finely grated rind of 1 lemon, plus wedges, to serve
  • 2 garlic cloves, finely grated
  • 2 tbsp thyme leaves
  • 50 gm parmesan, finely grated
  • To serve: oregano
  • Zucchini and oregano salad
  • 3 zucchini, thinly sliced lengthways on a mandolin
  • 2 tbsp oregano
  • 50 ml extra-virgin olive oil
  • Finely grated rind and juice of 1 lemon
01   Preheat oven to 180C. Place chicken and tomatoes on separate oven trays lined with baking paper. Combine oil, lemon rind and juice, garlic and thyme in a bowl and season to taste. Drizzle half the mixture over chicken and the remaining over tomatoes and roast until golden and cooked through (10-12 minutes for tomatoes; 15-20 minutes for chicken).
02   For zucchini and oregano salad, combine ingredients in a bowl, season to taste, toss to combine and set aside to marinate (5 minutes).
03   Divide salad among serving plates, scatter with parmesan and oregano and serve with chicken and lemon wedges.
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