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One-Pan Lemon Garlic Chicken & Roasted Veggies
Quick, family-friendly, ~30 minutes. Perfect for busy days.
Prep: 10 min · Cook: 20 min · Serves: 3–4
Ingredients
4 boneless skinless chicken thighs (or 2 chicken breasts), halved
2 medium potatoes, cut into 1 in pieces
1 red bell pepper, chopped
1 small red onion, quartered
3 cloves garlic, minced
2 tbsp olive oil
Juice and zest of 1 lemon
1 tsp dried oregano (or 1 tbsp fresh)
Salt & pepper to taste
Optional: chopped parsley to finish
Instructions
Preheat oven to 220°C / 425°F.
In a large bowl, toss potatoes, pepper and onion with 1 tbsp olive oil, salt, pepper. Spread on a baking tray. Roast 8 minutes.
Meanwhile mix chicken, remaining 1 tbsp oil, garlic, lemon juice + zest, oregano, salt & pepper.
Remove tray, push vegetables to the sides and place chicken in the center. Return to oven 12–15 minutes, until chicken is cooked through and potatoes are golden.
Finish under the grill/ broiler for 1–2 minutes if you want extra browning. Sprinkle parsley and serve with lemon wedges.
Tip: Swap potatoes for sweet potato or add green beans for extra veg. Leftovers freeze well.
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