Mediterranean Chicken Tray Bake

¼ cup The Good Oil extra virgin rapeseed oil, plus a little extra

2 chicken breasts

300g baby potatoes, half any larger ones

2 small red onions, sliced

150g cherry tomatoes

2 small yellow capsicums, seeds removed and quartered

100g small portobello mushrooms

100g feta, cut into slices

75g pitted olives

1 lemon, juice and zest

1 tsp dried oregano

A handful of fresh parsley, basil and rosemary, roughly chopped

Salt and pepper to taste

Heat oven to 195c. Arrange the potatoes, sliced onions, sliced capsicums, tomatoes and mushrooms on a baking tray in a single layer. Nestle the chicken breasts into the vegetables. Scatter over the olives and feta slices then drizzle a little oil over the vegetables and chicken, season with salt and pepper then bake for 40 minutes, or until the chicken is cooked and the potatoes are tender.

While the tray bake is cooking, combine the ¼ cup of oil with lemon juice and zest, oregano, and most of the fresh herbs. Blitz together in a food processor for 30 seconds. Season with salt and pepper.

At the end of cooking, turn the grill on and pop the traybake in for a few minutes until just starting to brown. Remove and drizzle over the herby sauce and scatter over the reserved fresh herbs.

Divide between two plates and serve with a side of your favourite green vegetable.