Ingredients:

  • 5 lb (approx. 680 g) Boneless, skinless chicken breasts (trimmed of fat and cut into 1-inch thick medallions)
  • 1/2 tsp Salt (fine sea salt)
  • 1/4 tsp Freshly ground black pepper
  • 1 large Red Onion (approx. 200 g), cut into chunky 1-inch wedges
  • 2 large Courgettes (Zucchini) (approx. 450 g), halved lengthwise and sliced into 1/2-inch thick half-moons
  • 2 Red Bell Peppers (approx. 400 g), deseeded and cut into 1-inch squares
  • 1 pint (approx. 300 g) Cherry or Grape Tomatoes (left whole)
  • 3 Tbsp Fresh Lemon Juice (from about 1 large lemon)
  • 1 Tbsp (15 ml) Extra Virgin Olive Oil (or 4 sprays of oil mist for lower fat)
  • 1 Tbsp Dried Oregano
  • 1 Tbsp Dried Basil
  • 1 tsp Garlic Powder (or 2 crushed cloves fresh garlic)
  • 1/2 tsp Dried Rosemary, crushed

Instructions:

  1. Prepare the Oven and Pan: Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper.
  2. Make the Tuscan Seasoning: In a small bowl, whisk together the lemon juice, olive oil, oregano, basil, garlic powder, and rosemary. Set aside.
  3. Prep the Chicken: Place the chicken medallions in a large mixing bowl. Add half of the salt and pepper. Pour 1/3 of the Tuscan seasoning mixture over the chicken and toss to coat thoroughly.
  4. Prep the Vegetables: Place the onion wedges, courgettes, bell peppers, and cherry tomatoes in the second large mixing bowl. Add the remaining salt and pepper. Pour the remaining 2/3 of the Tuscan seasoning mixture over the vegetables and toss until everything is lightly coated.
  5. Arrange the Pan: Lay the seasoned vegetables out evenly across the prepared sheet pan. Create a small gap in the centre of the pan, and place the seasoned chicken pieces directly onto the pan in this central space, ensuring the pan is not overcrowded.
  6. First Bake: Place the sheet pan in the preheated oven. Roast for 15 minutes.
  7. Turn and Continue: Remove the pan from the oven. Gently flip the chicken pieces and give the vegetables a gentle stir/toss using a spatula. Return the pan to the oven for another 10–15 minutes.
  8. Check for Doneness: The chicken is done when it is opaque throughout and the internal temperature reaches 165°F (74°C). The vegetables should be tender and slightly caramelised.
  9. Rest and Serve: Remove the pan from the oven. Let the dish rest for 5 minutes before serving. Garnish with fresh parsley if desired.