Ingredients (4 servings):
- 1½ tablespoons olive oil
- 700g sweet potatoes, cut into thick wedges
- 400g can artichokes in brine, drained, halved
- 3 (600g) zucchini (baby marrow), cut into 4cm pieces
- 1 large red capsicum (bell pepper), roughly chopped
- 1 lemon, cut into wedges
- 12 garlic cloves, unpeeled
- 1 tablespoon dried oregano
- 8 (750g) chicken thigh fillets, trimmed
Method:
- Preheat oven to 220°C/200°C fan-forced.
- Add oil to a large roasting pan. Place in oven for 3 minutes or until hot.
- Add sweet potato to hot oil. Toss carefully to coat. Bake for 10 minutes.
- Add artichoke, zucchini, capsicum, lemon and garlic. Season with salt and pepper. Sprinkle with oregano. Toss to coat.
- Arrange in a single layer. Bake for 15 minutes, basting with pan juices halfway through cooking.
- Add chicken. Baste with pan juices. Bake for 25 minutes or until chicken is cooked through and vegetables are golden and tender.
- Serve.