One Pan Lemon Chicken and Roast Vegetables
Course
Main Dish
Servings
4
Servings
4
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
Instructions
Preheat your oven to 200C.
Heat the oil (if you have one, use a dish that can go from stove to oven) on medium/high.
Add the garlic and onions, and stir fry for around 4 minutes to get a little colour.
Pour in the stock and bring to the boil for 2-3 minutes.
Add the potatoes, chilli and chicken.
Season to taste and add the rosemary.
Place in the oven for 30 minutes.
Turn everything over and then add the lemon juice and zest.
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)
Print Recipe
One Pan Lemon Chicken and Roast Vegetables
Votes:
4
Rating:
4.5
You:
Rate this recipe!
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
Votes:
4
Rating:
4.5
You:
Rate this recipe!
Instructions
Preheat your oven to 200C.
Heat the oil (if you have one, use a dish that can go from stove to oven) on medium/high.
Add the garlic and onions, and stir fry for around 4 minutes to get a little colour.
Pour in the stock and bring to the boil for 2-3 minutes.
Add the potatoes, chilli and chicken.
Season to taste and add the rosemary.
Place in the oven for 30 minutes.
Turn everything over and then add the lemon juice and zest.
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)