One-tray lemon and herb chicken with vegetables

Name: One-tray lemon and herb chicken with vegetables
Cook time: 1 h
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 skinless chicken breasts, about 150g each; 2 tbsp extra virgin olive oil; 1 tbsp lemon and herb seasoning; 1 red onion, cut into chunks; 1 bunch asparagus, spears cut in half; 1 zucchini, cut into slices; 1 cup cherry tomatoes; 1 large handful green beans, trimmed (about 60g); ½ cup pitted green or kalamata olives; 135ml (½ cup) chicken stock; sea salt flakes and cracked black pepper; brown rice to serve, optional; 1 cup basil leaves; 260g soft feta cheese; juice of 1 lemon

Baked in one tray, this fuss-free (and gluten-free) dinner is a time-poor cook’s best friend.

Sarah Pound

June 3, 2025

A drizzle of lemon juice and a scatter of basil leaves and feta adds spark to this one-tray wonder.Sarah Pound

easyTime:30 mins - 1 hourServes:4

This is the ultimate fuss-free dinner. Everything is baked in one tray, letting the oven do all the work while keeping clean-up to a minimum. Juicy, herb-seasoned chicken is roasted alongside vibrant vegies, then finished with fresh basil, feta and a squeeze of lemon for a burst of flavour. This gluten-free dish is perfect for busy nights when you want something healthy, easy and delicious.

Ingredients

4 skinless chicken breasts, about 150g each
2 tbsp extra virgin olive oil
1 tbsp lemon and herb seasoning
1 red onion, cut into chunks
1 bunch asparagus, spears cut in half
1 zucchini, cut into slices
1 cup cherry tomatoes
1 large handful green beans, trimmed (about 60g)
½ cup pitted green or kalamata olives
135ml (½ cup) chicken stock
sea salt flakes and cracked black pepper
brown rice to serve, optional
1 cup basil leaves
260g soft feta cheese
juice of 1 lemon

Method

Step 1
Preheat oven to 200C fan-forced (220C conventional).
Step 2
Place the chicken breasts in a large roasting dish. Drizzle with 1 tablespoon of the olive oil, rub it over the chicken and sprinkle on the lemon and herb seasoning. Place in the oven and roast for 10 minutes.
Step 3
Remove the dish from the oven and scatter over the onion, asparagus, zucchini, cherry tomatoes, beans, and olives. Drizzle over the remaining olive oil and pour the stock into the dish over the raw vegetables. Season well with sea salt and pepper.
Step 4
Roast for 15-20 minutes, until the vegetables are softened and cooked.
Step 5
Divide the vegetables (and rice, if using) among the serving bowls. Top each with a chicken breast, scatter with basil leaves and crumble over the feta. Add a drizzle of lemon juice and serve.