One-Pan Roasted Lemon Chicken with Garlic, Potatoes and Zucchini
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recipe by Cormac Walsh
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- Total Time
- 30mins
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- Serves
- 2
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- Calories
- 1303
This zesty one-pan wonder combines citrusy chicken with sweet, tender roasted vegetables. Make the most of your time by preparing the vegetables while the chicken gets its initial blast of heat in the oven. Don’t skip the roasted garlic – it’s sweet and mellow.
recipe updated Oct 14, 2020
Ingredients
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- Garlic clove
- 1
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- Garlic clove
- 2
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- Red onion
- 1
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- Zucchini
- 1
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- Chicken thighs
- 4
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- Lemon zest
- 1
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- Olive oil
- 4 tablespoons
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- Potato
- 350 g
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- Salt & pepper
- 1 pinch
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- Fresh thyme
- 1 tablespoon
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- Fresh thyme
- 5 sprigs
Tools
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Oven
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Large roasting dish
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Medium bowl
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Work surface
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Plate
Step preview
- Add chicken thighs to a clean work surface
- Slice evenly
- Add lemon zest, garlic clove and olive oil to a clean medium bowl
- Transfer content of medium bowl to work surface
- Rub in gently until well combined
- Transfer content of work surface to large roasting dish
- Add potato and salt & pepper to the large roasting dish
- Roast - 10 min, 220°C
- Add garlic clove, red onion, zucchini and fresh thyme to the large roasting dish
- Drizzle with olive oil
- Roast until light golden - 15 min
- Transfer content of large roasting dish to 2 plates
- Garnish with fresh thyme