Lemon roast chicken thighs with potatoes and carrots
A one-tray dinner: lemon and garlic chicken thighs, roast potatoes and sweet carrots.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Serves
- 4 people
Ingredients
Quantities adjust to the number of servings.
- Potato800 g
- Carrot400 g
- Olive oil2 tbsp
- Chicken thigh fillets700 g
- Lemon1
- Garlic4 cloves
- Dried oregano1 tsp
- Flat-leaf parsley½ bunch
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Heat the oven to 210 °C. Cut the potatoes into wedges and the carrots into batons, and toss them on a large tray with half the oil and some salt. Roast for 15 minutes.
Meanwhile, toss the chicken with the rest of the oil, the grated zest and juice of the lemon, the crushed garlic, oregano, salt and pepper.
Push the vegetables aside, add the chicken to the tray and roast for 25 more minutes, until the chicken is cooked through and golden and the vegetables are tender.
Serve with chopped parsley and the juices from the bottom of the tray.