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ONE PAN PUMPKIN & FETTA CHICKEN ROASTERS WITH THYME ROASTED VEGETABLES

One Pan Pumpkin & Fetta Chicken Roasters with Thyme Roasted Veges

ONE PAN PUMPKIN & FETTA CHICKEN ROASTERS

WITH THYME ROASTED VEGETABLES

Serves: 4  | Prep time: 10 mins | Cook time: 1 hr

Love a ‘one pot wonder’? – here’s another quick and easy family dinner you can easily tailor to suit your individual tastes.

Grab these Pumpkin & Fetta Chicken Roasters from Meat at Billy’s and choose some of your favourite vegetables or follow our suggestion below.

Serving size can be easily increased or reduced depending on your needs.

Recipe and images courtesy of Alana Lowes.

INGREDIENTS
4 Pumpkin & Fetta Chicken Roasters
punnet of cherry tomatoes
2 medium zucchini, roughly chopped
8 golden shallot onions, peeled & halved
1 medium eggplant, 2cm diced
1 garlic bulb, halved
1 small lemon, cut into slices
1 small lemon, cut into half or quarters.
extra virgin olive oil
8 thyme sprigs
salt & pepper

To Serve
Optional: basil pesto & couscous.

One Pan Lemon & Garlic Supremes with Thyme Roasted Veges

METHOD
Preheat oven to 180°C (fan forced)

Place zucchini, shallots, eggplant, garlic & half of the thyme into a large oven proof dish. Drizzle vegetables with olive oil, lemon juice from the lemon halves and season with salt & pepper.  

Cook for 20 minutes. Remove from oven.

Place chicken roasters on top of the vegetables. Lay a lemon slice and a sprig of thyme on top of each chicken roaster. Scatter the cherry tomatoes around the chicken. Drizzle the chicken & veges again with olive oil, lemon juice and salt & pepper. Place the squeezed lemon halves into the dish also.

Cook for another 40 minutes or until chicken is cooked through (internal temp should be 75°C) and vegetables cooked to your liking.

If you make this recipe, please let us know! Post a pic on Facebook or Instagram and tag us #meatatbillys.

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