One-Pan Roasted Lemon Chicken with Garlic, Potatoes and Zucchini
Serves
2
Total Time
30mins
Calories
1322
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...
- Garlic clove1crushed
- Garlic clove2unpeeled
- Red onion1cubed
- Zucchini1sliced
- Chicken thighs4
- Lemon1zest of
- Olive oil4 tablespoons
- Potato350 ghalved
- Salt & pepper1 pinch
- Fresh thyme1 tablespoon
- Fresh thyme5 sprigs
Ingredients
- 1. Add chicken thighs to a clean work surface and cut a few slashes across each chicken thigh
- 2. In a clean medium bowl mix lemon zest, garlic clove and olive oil
- 3. Rub the chicken legs with marinade and transfer to large roasting dish
- 4. Add potato and salt & pepper
- 5. Roast - 10 min, 220°C / 430°F
- 6. Add garlic clove, red onion, zucchini and fresh thyme
- 7. Drizzle with olive oil
- 8. Roast until light golden - 15 min
- 9. Transfer chicken to the plates, squeeze the soft garlic over the chicken and vegetables, discarding the skin
- 10. Garnish with fresh thyme and serve
Method
Make this recipe in the Fresco Recipes App
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