One-Pan Lemon Herb Chicken with Roasted Vegetables

Chicken thighs roast in the same tray as potatoes, carrots, and onions, with lemon and herbs giving the whole tray a fresh flavour. One pan means less washing up, and the vegetables cook in the juices from the chicken, which keeps them from drying out.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 600 g potatoes, cut into chunks
• 3 carrots, cut into thick batons
• 1 red onion, cut into wedges
• 1 lemon, half juiced and half cut into wedges
• 3 tablespoons olive oil
• 2 teaspoons dried mixed herbs
• Salt and black pepper, to taste
• A handful of fresh parsley, chopped, to serve

Method

1. Heat the oven to 200 degrees C (180 degrees C fan).
2. Toss the potatoes, carrots, and onion with 2 tablespoons of olive oil, salt, and pepper, and spread them in a large roasting tray.
3. Rub the chicken with the remaining olive oil, lemon juice, dried herbs, salt, and pepper, and place it skin-side up on top of the vegetables.
4. Tuck the lemon wedges between the chicken pieces.
5. Roast for 35 minutes, or until the chicken is golden, the juices run clear, and the vegetables are tender.
6. Rest for 5 minutes, scatter over the parsley, and serve from the tray.

Tip

Cut the vegetables to a similar size so they cook evenly, and do not crowd the tray or they will steam instead of roast.