Main
Lemon Herb Roasted Chicken with Vegetables
1 hServes 4Nutri-Score B€€
B
1 h
1 hLemon Herb Roasted Chicken with Vegetables
what you need
Ingredients
chicken thighs (bone-in or boneless, patted dry)Meat800 g
olive oil (for the marinade)Pantry60 ml
lemon juice (freshly squeezed)Produce60 ml
chicken brothPantry120 ml
garlic (minced)Produce4 pieces
dried oreganoSpices5 g
dried thymeSpices4 g- Italian seasoningSpices6 g
- all purpose seasoning (divided)Spices10 g
black pepper (divided)Spices3 g- smoked paprikaSpices4 g
- potatoes (cut into chunks)Produce600 g
- asparagus (trimmed)Produce250 g
- carrots (sliced)Produce200 g
onion (sliced)Produce1 piece- olive oil (for the vegetables)Pantry30 ml
saltSpices5 g- onion powderSpices4 g
garlic powderSpices4 g
lemon (sliced)Produce1 piece
parsley (chopped)Produce10 g
per serving
Nutrition
434kcal
- Carbs
- 19 g
- Proteins
- 36 g
- Fat
- 24 g
what you’ll use
Tools
Mixing bowl ×2
Frying pan
Baking tray
Oven
step by step
Method
- Step 1
Make the marinade
- In a bowl, combine the olive oil, lemon juice, chicken broth, garlic, dried oregano, thyme, Italian seasoning, all purpose seasoning, black pepper and smoked paprika.
- Mix well until evenly blended.
- Step 2
Marinate the chicken
- Add the chicken to the marinade and coat it well.
- Let it marinate for 10 to 20 minutes.
- Step 3
Season the vegetables
- Put the potatoes, asparagus, carrots and onion in a bowl.
- Toss with olive oil, salt, pepper, all purpose seasoning, onion powder and garlic powder.
- Spread the vegetables flat on a baking sheet.
- Step 4
Sear the chicken
- Sear the marinated chicken in a hot pan until nicely golden brown.
- Step 5
Assemble and bake
- Place the chicken on top of the vegetables with the sliced lemons and the rest of the marinade.
- Bake at 200 °C (400 °F) until the chicken is cooked through and the vegetables are tender.
- Top with chopped parsley before serving.