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.
Recipe by Donna Hay