Lemon Herb Roasted Chicken and Vegetables

A simple and healthy one-pan dinner featuring roasted chicken and colorful vegetables seasoned with lemon and herbs.

Prep Time

15 minutes

Total Time

1 hour

Calories

495 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.54/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Quick & Easy•Roasting

Dietary:

Gluten-Free•Dairy-Free

Mood:

Healthy

Ingredients

Servings

4piecesBone-in, Skin-on Chicken Thighs(Can substitute with chicken breasts, but adjust cooking time)

£3.50

1large headBroccoli Florets(Cut into bite-sized pieces)

£1.00

2mediumCarrots(Peeled and chopped)

£0.20

1mediumRed Onion(Cut into wedges)

£0.40

3tablespoonsOlive Oil(Can substitute with avocado oil)

£0.30

1mediumLemon(Zest and juice)

£0.50

1teaspoonDried Rosemary(Can use fresh, finely chopped)

£0.10

1teaspoonDried Thyme(Can use fresh, finely chopped)

£0.10

0.5teaspoonGarlic Powder

£0.05

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

Total Cost

£6.18

£1.54 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, toss the broccoli, carrots, and red onion with 2 tablespoons of olive oil, salt, and pepper.
3.
Spread the vegetables in a single layer on a baking sheet.
4.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon zest, lemon juice, rosemary, thyme, and garlic powder.
5.
Pat the chicken thighs dry with paper towels. Rub the lemon herb mixture all over the chicken, including under the skin if possible.
6.
Place the chicken thighs on top of the vegetables on the baking sheet.
7.
Roast for 40-45 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) and the vegetables are tender and slightly browned.
8.
Let the chicken and vegetables rest for 5 minutes before serving.

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My Notes

Nutrition Information

Nutrition per serving (350g)

495 kcal / 2071 kJ

Carbs

3% of RDA

Fat

35g

50% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

4 g

4% of RDA

Sodium

390 mg

17% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For crispier chicken skin, broil for the last few minutes of cooking, watching carefully to prevent burning.

Add other vegetables like bell peppers, zucchini, or potatoes to the roasting pan.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Lemon Herb Roasted Chicken and Vegetables

Ingredients

Instructions