Description
A simple, flavorful one-pan meal featuring tender roasted chicken and colorful vegetables infused with lemon and herbs.
Ingredients
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1.2 kg (2.6 lb) bone-in, skin-on chicken thighs
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3 tablespoons olive oil
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Zest of 2 lemons
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Juice of 1 lemon (3 tablespoons)
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4 cloves garlic, minced
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1 teaspoon dried oregano
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1 teaspoon salt
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½ teaspoon black pepper
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500 g (1.1 lb) baby potatoes, halved
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2 medium carrots (200 g / 7 oz), sliced
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1 large red bell pepper (180 g / 6 oz), sliced
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1 medium red onion (150 g / 5 oz), cut into wedges
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2 tablespoons olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
Instructions
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Preheat the oven to 200°C (400°F) and prepare a large sheet pan.
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Mix olive oil, lemon zest, lemon juice, garlic, herbs, salt, and pepper in a bowl.
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Coat the chicken thoroughly with the mixture.
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Toss vegetables with olive oil, salt, and pepper.
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Spread vegetables on the sheet pan and place chicken on top.
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Roast for 45–50 minutes, turning vegetables once, until chicken is golden and cooked through.
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Rest briefly before serving.
Notes
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Adjust vegetables based on availability and season.
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For crispier skin, broil for a few minutes at the end of cooking.
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Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes