Lemon Herb Chicken with Roasted Veg & Potatoes

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Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4 servings
Calories: 371kcal


  • 4 chicken breasts (approx 600g)
  • 500 g baby potatoes
  • 4 baby peppers
  • 16 cherry tomatoes
  • 1 red onion
  • 2 cloves grated garlic
  • 2 lemons
  • 60 g light feta
  • Parsley
  • Oregano
  • Salt & pepper
  • 1 kcal spray


  • Preheat the oven to 200 degrees Celsius.
  • In a measuring jug, add the juice of a lemon, the grated garlic, parsley, oregano and crumbled light feta cheese.
  • Season with salt and pepper and mix well.
  • Line a baking tin with tin foil.
  • In a large bowl, add the baby peppers (deseeded), whole cherry tomatoes, roughly chopped red onion and halved baby tomatoes.
  • Spray well with one kcal spray and season well with salt and pepper.
  • Add in some oregano and parsley and mix well.
  • Pour veg into the baking tin and spread evenly.
  • Nestle the chicken breasts in between the veg.
  • Pour the marinade over the chicken.
  • Slice up a lemon and add to the baking dish.
  • Bake in the oven for about 35-40 minutes turning halfway through.
  • Divide into 4 portions and serve.


Calories: 371kcal | Carbohydrates: 26g | Protein: 55g | Fat: 5g