Basil, Lemon and Garlic Roasted Chicken

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You can double or triple this if cooking for more people. It’s easy, fresh, quick and healthy with some wonderful flavours!

¼ cup chopped basil leaves

2 tablespoons lemon zest

2 cloves garlic, crushed

¼ cup (60ml) olive oil

2 x 250g chicken thighs, skin on.

2 large baby marrows, sliced thick – lengthways

250g cherry tomatoes

¼ cup basil leaves, extra

lemon wedges, to serve

–       Preheat oven to 200°C

–       Place the basil, lemon zest, garlic and oil in a bowl and stir to combine.

–       Place the chicken on some baking paper and pour half of the basil mixture over and roast for 10 minutes

–       Add the baby marrow on the baking tray and spoon the rest of the basil mixture over it. Roast for 10 minutes. Add the tomatoes and roast for a further 5 minutes or until the chicken is cooked through.

–       Top with extra basil leaves and serve with lemon wedges.

Serves 2.

Recipe by Donna Hay

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