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Roasted Chicken with Capsicum and Onion

Serves 4


  • 1/2 teaspoon freshly grated lemon zest
  • 3 tablespoons lemon juice
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons finely chopped fresh oregano or 1 teaspoon dried
  • 2 tablespoons finely chopped pickled jalapeno peppers
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 450g boneless chicken breasts
  • 1 red, yellow or orange capsicum, seeded and thinly sliced
  • 1/2 medium onion, thinly sliced


  1. Preheat oven to 220°C.
  2. Whisk lemon zest, lemon juice, garlic, oregano, jalapenos, oil and salt in a 23 x 33cm glass baking dish.
  3. Add tenders, capsicum and onion. Toss to coat.
  4. Spread the mixture out evenly; cover with foil.
  5. Bake until the chicken is cooked through and no longer pink in the middle, 25 to 30 minutes.
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