Recipes › Dinner

• Dinner
• 55 min
• Dairy-Free
• Gluten-Free

Chicken with lemon and herbs, roasted vegetables

Tray-baked chicken thighs with potatoes, peppers and lemon.

Calories

432

Protein

39 g

Carbs

37 g

Fat

15 g

Per serving. Makes 4 servings.

Ingredients

• 700 g Chicken thigh, skinless
• 700 g New potatoes
• 2 Red bell pepper
• 1 Red onion
• 2 tbsp Olive oil
• 1 Lemon
• 1 tsp Dried oregano
• 3 Garlic

Method

1. Heat the oven to 200°C (180°C fan).
2. Halve any large potatoes, deseed the peppers and cut into chunks, cut the red onion into wedges and leave the garlic cloves whole. Cut the lemon into wedges.
3. Toss everything with the chicken, oil and oregano in a large roasting tin, spreading it out in a single layer.
4. Roast for 40 minutes, turning once, until the chicken is cooked through and the potatoes golden.
5. Squeeze the roasted lemon over everything before serving.

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