One Pan Lemon Chicken and Roast Vegetables
Servings
4
Servings
4
Ingredients
  • 500g chicken thighs, drumsticks or breasts
  • 1tbsp olive oil
  • 1 whole bulb garliccut in half
  • 3 small onionspeeled and cut into quarters
  • 3 potatoes or 1 medium sweet potatocut into chunks
  • 3 small chilliswhole, optional
  • 1cup chicken or vegetable stock
  • 2tbsp chopped rosemary
  • Salt and pepper to taste
  • Juice and zest of one lemon
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)

Print Recipe
 One Pan Lemon Chicken and Roast Vegetables
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
One Pan Lemon Chicken and Roast Vegetables
Votes: 4
Rating: 4.5
You:
Rate this recipe!
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)