Ingredients:

• 4 boneless, skinless chicken breasts (or thighs for a juicier option)

• 1 bunch asparagus, trimmed

• 1 bunch broccolini, trimmed

• 1 cup cherry tomatoes

• 1 red capsicum, sliced

• 4 cloves garlic, minced

• 2 lemons (1 juiced, 1 sliced)

• 3 tablespoons olive oil

• 1 teaspoon dried oregano

• Salt and pepper to taste

Instructions:

1. Preheat your oven to 200°C (400°F).

2. In a small bowl, mix the minced garlic, lemon juice, 2 tablespoons of olive oil, dried oregano, salt, and pepper to create a marinade.

3. Place the chicken on a large baking sheet and brush with half of the marinade.

4. Arrange the asparagus, broccolini, cherry tomatoes, and sliced capsicum around the chicken.

5. Drizzle the remaining olive oil over the vegetables and season with salt and pepper.

6. Pour the rest of the marinade over the vegetables, ensuring everything is well coated.

7. Place lemon slices on top of the chicken and vegetables.

8. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

9. For extra colour, broil for 2-3 minutes at the end if desired.

10. Let it rest for a few minutes before serving.