One-tray herbed chicken and roasted vegetables

Ingredients · for 4 (scales to your household)

• 1/4 cup Olive oil $0.77
• 1 lemon Lemon juice $1.67
• 3 tbsp Fresh oregano, chopped $0.72
• 1/2 tsp Salt $0.03
• 1/4 tsp Pepper $0.03
• 2 Chicken wings not counted
• 2 Skinless, boneless chicken breasts $7.50
• 2 Skinless, boneless chicken thighs $4.90
• 1.5 kg Red potatoes, halved $7.75
• 1 Yellow zucchini, chopped $0.94
• 1 Green zucchini, chopped $0.94
• 1 Red onion, quartered $0.60
• 6 Garlic cloves, peeled $0.18
• 32 Cherry tomatoes $18.89

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. PREHEAT the oven to 400°F (200°C). Spray a large rimmed baking tray with cooking spray.
2. In a small bowl, whisk together the oil, lemon juice, oregano and salt and pepper to taste.
3. In a medium bowl, toss the chicken with half the dressing. You can allow the chicken to marinate in the refrigerator for more intense flavor (anywhere from 1 to 3 hours) but it’s also great if you use it right away.
4. In a separate large bowl, coat the potatoes, zucchinis and onion with the remaining half of the dressing. Scatter the vegetables and garlic on the prepared baking tray. Arrange the chicken on the tray as well.
5. Bake in the oven for 15 minutes. Take out the baking tray and scatter the cherry tomatoes across the top of the vegetables. Return to oven and bake for another 15 to 20 minutes, until the chicken is cooked through and the vegetables are tender.
6. Plate appropriate portions for family members (make mine big, please) from the tray and serve immediately.