Lemon Herb Chicken with Potatoes and Carrots
One Pan Easy Chicken Recipe without Garlic
Ingredients
- 675 g boneless skinless chicken breast or thighs, cut into 2.5cm pieces
- 2 large potatoes peeled and cut into 2.5cm wedges
- 4 large carrots peeled and cut into 2.5cm slices
- Juice of 2 lemons about 30ml
- 30 ml olive oil
- 2 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley chopped (optional)
Instructions
- Preheat your oven to 220°C (200°C for fan-assisted ovens) or Gas Mark 7.
- In a large bowl, whisk together lemon juice, olive oil, thyme, paprika, salt, and pepper.
- Add the chicken, potatoes, and carrots to the bowl and toss to coat with the lemon herb mixture.
- Transfer the chicken and vegetables to a large oven-safe skillet or Dutch oven.
- Bake for 30-40 minutes, or until the chicken is cooked through and the potatoes and carrots are tender and lightly browned.
- Serve hot, garnished with chopped fresh parsley if desired.
Notes
Tips and Variations:
Use boneless, skinless chicken breast for a leaner option or chicken thighs for a more tender and juicy result.
Add some cherry tomatoes or green beans to the skillet for added flavour and nutrition.
Substitute the thyme with rosemary or oregano for a different herbal flavour.
Serve with a side of quinoa or brown rice for a filling and satisfying meal.
Use boneless, skinless chicken breast for a leaner option or chicken thighs for a more tender and juicy result.
Add some cherry tomatoes or green beans to the skillet for added flavour and nutrition.
Substitute the thyme with rosemary or oregano for a different herbal flavour.
Serve with a side of quinoa or brown rice for a filling and satisfying meal.