chicken bake

Chicken and new potato bake with herbs and yoghurt lemon dressing

Course dinner
Servings 3


  • 500 g skinless chicken thighs
  • 500 g new potatoe halved
  • 200 g cherry tomatoes
  • 2 red capsicum cut in 2cm chunks
  • 2 carrot sliced in chunks
  • 2 teaspoons Greek or Tuscan seasoning
  • spray oil
  • 1 cup reduced-fat plain yoghurt
  • 2 lemon zest and 2 teaspoons juice, plus wedges to serve
  • 8 cups mixed salad leaves
  • 3 tbsp vinaigrette based dressing
  • 1 cup fresh basil
  • 1 cup fresh oregano or parsley


  • Preheat oven to 200°C. Line a large pan with baking paper. Place chicken and vegetables on pan, sprinkle with greek seasoning and lightly spray with oil. Bake in oven for 20-25 minutes, until chicken is cooked through.
  • Meanwhile, in a bowl, combine yoghurt, lemon zest and juice. Dress mesclun with vinaigrette.
  • When bake is cooked, remove from oven and scatter over herbs.
  • Serve bake with salad and lemon yoghurt, and lemon wedges to garnish.


Calories: 398kcalProtein: 35gFat: 15gFiber: 8g
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