One-Pan Roasted Lemon Chicken with Garlic, Potatoes and Zucchini

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recipe by Cormac Walsh

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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 Sep 14, 2020


  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Red onion icon
    Red onion
    1 (about 135 g)
  • Zucchini icon
    1 (about 195 g)
  • Chicken thighs icon
    Chicken thighs
    4 (about 772 g)
  • Lemon zest icon
    Lemon zest
    1 (about 8 g)
  • Olive oil icon
    Olive oil
    2 tbsp (about 27.3 g)
  • Potato icon
    350 g (about 2)
  • Salt & pepper icon
    Salt & pepper
    1 pinch (about 0.38 g)
  • Fresh thyme icon
    Fresh thyme
    1 tbsp (about 2.4 g)
  • Fresh thyme icon
    Fresh thyme
    5 sprigs


  • kCook icon Large roasting dish
  • kCook icon Medium bowl
  • kCook icon Work surface
  • kCook icon Plate

Step preview

  1. Add chicken thighs to a clean work surface
  2. Slice evenly
  3. Add lemon zest, garlic clove and olive oil to a clean medium bowl
  4. Transfer content of medium bowl to work surface
  5. Rub in gently until well combined
  6. Transfer content of work surface to large roasting dish
  7. Add potato and salt & pepper to the large roasting dish
  8. Roast - 10 min, 220°C
  9. Add garlic clove, red onion, zucchini and fresh thyme to the large roasting dish
  10. Drizzle with olive oil
  11. Roast until light golden - 15 min
  12. Transfer content of large roasting dish to 2 plates
  13. Garnish with fresh thyme
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