Recipes

One Pan Lemon Chicken and Roast Vegetables

When it comes to healthy eating, one of the least fun parts is washing up after cooking a meal.

So today we have a healthy eating one pot wonder that will produce a delicious roast chicken and vegetable meal that the whole family will love.

Feel free to add any other roasting vegetables that you like to the pan – such as zucchini, yellow squash, carrots, beetroot or capsicum.

When you are trying to lose pregnancy weight, it’s a great idea to enjoy a rainbow of colourful vegetables so that you are taking in loads of vitamins and minerals.

One Pan Lemon Chicken and Roast Vegetables

Print Recipe
One Pan Lemon Chicken and Roast Vegetables
One Pan Lemon Chicken and Roast Vegetables
Course Main Dish
Servings
Ingredients
  • 500 g chicken thighs, drumsticks or breasts
  • 1 tbsp olive oil
  • 1 whole bulb garlic cut in half
  • 3 small onions peeled and cut into quarters
  • 3 potatoes or 1 medium sweet potato cut into chunks
  • 3 small chillis whole, optional
  • 1 cup chicken or vegetable stock
  • 2 tbsp chopped rosemary
  • Salt and pepper to taste
  • Juice and zest of one lemon
Course Main Dish
Servings
Ingredients
  • 500 g chicken thighs, drumsticks or breasts
  • 1 tbsp olive oil
  • 1 whole bulb garlic cut in half
  • 3 small onions peeled and cut into quarters
  • 3 potatoes or 1 medium sweet potato cut into chunks
  • 3 small chillis whole, optional
  • 1 cup chicken or vegetable stock
  • 2 tbsp chopped rosemary
  • Salt and pepper to taste
  • Juice and zest of one lemon
One Pan Lemon Chicken and Roast Vegetables
Instructions
  1. Preheat your oven to 200C.
  2. Heat the oil (if you have one, use a dish that can go from stove to oven) on medium/high.
  3. Add the garlic and onions, and stir fry for around 4 minutes to get a little colour.
  4. Pour in the stock and bring to the boil for 2-3 minutes.
  5. Add the potatoes, chilli and chicken.
  6. Season to taste and add the rosemary.
  7. Place in the oven for 30 minutes.
  8. Turn everything over and then add the lemon juice and zest.
  9. Stir well and then cook for a further 30 minutes or until the chicken is cooked well and the veggies are browned.
Recipe Notes

Calories per serve: 265 (based on using chicken thighs and sweet potato)


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