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Chicken Bake with Roasted Vegetables
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5 from 2 votes

Chicken bake with white wine and thyme

Chicken pieces baked in the oven on a bed of pepper, courgette and red onion
Prep Time10 minutes
Cook Time1 hour
Course: Main Course
Cuisine: Italian
Keyword: baked chicken, chicken, grilled peppers, one-tray, thyme
Servings: 2
Calories: 560kcal
Author: Sandy Cadiz-Smith

Ingredients

  • 2 chicken thighs bone in
  • 2 chicken drumsticks
  • 1 tbsp olive oil
  • 1 red onion peeled and quartered
  • 1 red pepper cored and cut into large chunks
  • 1 yellow pepper cored and cut into large chunks
  • 1 courgette (small) sliced
  • 2 cloves garlic
  • 1 cup dry white wine
  • 1 lemon juice of
  • 1 bag fresh thyme
  • Salt and pepper to taste

Instructions

  • Chop all the vegetables up into equal-sized pieces.
  • Heat the oil in a frying pan and fry the chicken until lightly browned on both sides (about 15 minutes).
  • Layer the vegetables on the bottom of an oven-proof dish. Top with a layer of the fresh thyme and finish with your chicken pieces. Pour the juice of a lemon and the white wine over the chicken.
  • Cover with foil and bake at 180C for 25 minutes or until the vegetables are softened. Then remove the foil and bake for another 10 minutes.
  • Serve with the lemony juices poured over the chicken.

Nutrition

Calories: 560kcal | Carbohydrates: 25g | Protein: 36g | Fat: 27g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 187mg | Potassium: 1163mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2338IU | Vitamin C: 237mg | Calcium: 88mg | Iron: 3mg