Lemon Pepper Chicken
A quick, easy recipe with just a few ingredients. Zesty and full of flavour!
- 15 mins
- 55 mins
4 large chicken thigh cutlets, skin on
1 tablespoon lemon pepper seasoning
2 x 400g cans four bean mix, drained, rinsed
400g can cherry tomatoes in tomato juice
2 garlic cloves, thinly sliced
1 bunch asparagus, trimmed
1 zucchini, sliced
Fresh flat-leaf parsley sprigs, to serve
Lemon wedges, to serve
Preheat oven to 180C/160C fan-forced
Step 2Heat a large frying pan over medium-high heat. Add chicken, skin-side down. Cook for 3 minutes or until starting to brown. Turn and cook for a further 3 minutes. Remove from heat. Sprinkle chicken with lemon pepper, turning to coat. Transfer to a 6cm-deep, 20cm x 30cm (12-cup-capacity) roasting pan. Roast for 30 minutes.
Step 3Add beans, tomatoes and garlic to pan. Season with salt and pepper. Roast for a further 10 minutes or until chicken is just cooked through. Add asparagus and zucchini. Roast for a further 5 minutes or until tender. Sprinkle with parsley. Serve with lemon wedges.
sold per 500g steaks cuts from either chuck, oyster or blade Ideal for stews and casseroles
100 day grain fed South Australian Beef Locally and ethically farmed Sold individually Minimum weight 900g