Sheet-pan lemon chicken and vegetables
One pan, four plates, almost no washing up. · 35 min · serves 4
On the plate. Half vegetables, a palm of chicken, a little roasted potato.
Ingredients
- 4 chicken thighs or breasts
- 1 lb baby potatoes, halved
- 2 zucchini, sliced
- 1 red onion, in wedges
- 2 lemons
- 3 tbsp olive oil
- 1 tsp oregano
- Salt and pepper
Method
- Heat the oven to 425°F. Toss the potatoes with a tablespoon of oil on a large sheet pan and roast for 10 minutes.
- Add the zucchini and onion, then nestle in the chicken. Drizzle with the remaining oil, the juice of one lemon, oregano, salt and pepper.
- Roast 20 to 25 minutes until the chicken is cooked through. Slice the second lemon over the top and serve straight from the pan onto sectioned plates.