Preheat oven to 220°C / 425°F
Put the dried herbs, paprika, crushed garlic and lemon zest into a bowl and mix together.
Add the diced chicken into the bowl and mix together so all the chicken is covered in the dried mixture. Add a couple of sprays of FryLight to make sure the mixture sticks to the chicken.
Slice the onion, carrots and peppers and dice the butternut squash and spread in an even layer in the roasting tray.
Add the rice and make sure it is still in an even layer.
Pour in the stock all over the mixture evenly.
Add the diced chicken, lemon slices and tomatoes.
Cover with tin / aluminium foil and put in the oven for 45 mins
After 45 minutes, remove the tin foil, take out the chicken and lemons.
Give the rest of the mixture a good mix and then spreading back out into an even layer.
Now add the chicken and slices of lemon to top and put back into the oven, uncovered for 15 minutes.
Once the rice is all cooked, serve and enjoy!