One-Pan Lemon Herb Chicken and Vegetables (Print Version)

A relaxed one-pan dinner with crisp-edged vegetables and bright lemon-herb flavor.

# Ingredients:

Chicken and vegetables

01 - 4 chicken thighs
02 - 500 g small potatoes, halved
03 - 3 carrots, cut into thick pieces
04 - 1 small red onion, cut into wedges

Lemon-herb seasoning

05 - 2 tablespoons olive oil
06 - 1 lemon, zest and juice
07 - 2 garlic cloves, finely chopped
08 - 1 teaspoon dried oregano
09 - Salt and black pepper

# Instructions:

01 - Heat the oven to 220°C and line a large sheet pan.
02 - Combine the chicken and vegetables with the olive oil, lemon, garlic, oregano, salt, and pepper.
03 - Spread everything in a single layer, leaving a little room between the pieces.
04 - Roast until the vegetables are tender and the chicken reaches a safe internal temperature.

# Notes:

01 - Refrigerate leftovers promptly in a covered container.

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