Greek Lemon Chicken Thigh with Lentils and Roasted Veg

1. 1Preheat the oven to 200°C and toss the sliced zucchini and capsicum with half the olive oil, salt and oregano.
2. 2Roast the vegetables on a tray for 20 minutes, turning halfway, until tender and lightly charred.
3. 3Season the chicken thigh with garlic, oregano, salt and half the lemon juice, then rest for 5 minutes.
4. 4Pan-sear the chicken thigh in the remaining olive oil over medium-high heat for 6 minutes per side until golden and cooked through.
5. 5Rinse and drain the tinned lentils and warm them in a small pot for 3 minutes with a splash of water.
6. 6Slice the chicken, plate with the lentils and roasted vegetables, and finish with a squeeze of lemon juice and chopped parsley.

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