This is one of those meals that feels like comfort food but still ticks all the healthy boxes. Juicy, zesty chicken with crispy roasted veggies — what more could you want?
Ingredients:
- 4 chicken thighs, skin on
- 1 tbsp olive oil
- Juice of 1 lemon
- 2 garlic cloves, minced
- 1 tbsp chopped fresh rosemary or thyme
- Salt and pepper
Veggies:
- 1 sweet potato, cubed
- 2 carrots, chopped
- 1 zucchini, sliced
- 1 red capsicum, sliced
- Olive oil, salt and dried herbs
Method:
- Preheat oven to 200°C (fan-forced).
- In a small bowl, mix olive oil, lemon juice, garlic, herbs, salt and pepper. Rub over chicken and let sit for 10 minutes.
- Toss veggies with olive oil and herbs on a tray. Roast for 35–40 minutes, turning halfway.
- Meanwhile, heat a frypan over medium heat. Sear chicken thighs skin-side down for 5 minutes, then turn and cook another 4–5 minutes. Finish in the oven for 10 minutes if needed.
- Serve warm with veggies and a wedge of lemon.
