A one-tray dinner: the chicken and vegetables cook side by side, so there is little washing up.
Lemon Garlic Chicken with Roasted Vegetables
Juicy chicken thighs and caramelised vegetables from one tray
Recipe card
Lemon Garlic Chicken with Roasted Vegetables
- Prep time
- 15 min
- Cook time
- 40 min
- Total time
- 55 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 560 kcal
Servings
Ingredient amounts adjust to your servings
Step-by-step instructions
-
Heat the oven
Heat the oven to 220C (200C fan). Line a large roasting tray with baking paper.
-
Marinate
Mix the olive oil, garlic, lemon zest, lemon juice, oregano, salt and pepper. Toss the chicken in this mixture.
Chef tip: Marinate for longer in the fridge (up to 12 hours) for a deeper flavour.
10 min
10:00 -
Arrange
Spread the potatoes, peppers and onion on the tray. Nestle the chicken skin-side up on top.
-
Roast
Roast until the chicken skin is golden and the juices run clear, and the potatoes are tender. Turn the vegetables once halfway.
40 min
40:00 -
Rest and serve
Rest for 5 minutes, then spoon the tray juices over everything.
5 min
05:00
Nutrition facts
Values per serving
560 kcal
- Protein
- 38 g
- Carbs
- 32 g
- Total fat
- 30 g
Storage and make-ahead
Keeps 3 days in the fridge in an airtight container. Reheat until piping hot.
Notes
Use a meat thermometer if you have one: chicken thighs are done at 75C or higher.
Swap the vegetables for whatever is in season.
Frequently asked questions
Can I use chicken breast instead?
Yes, but it cooks faster. Check it after 25 minutes so it does not dry out.
Can I prepare it ahead?
Marinate the chicken and cut the vegetables the day before, then roast just before serving.