Lemon Chicken with Garlic Thyme Roasted Potatoes

30 Apr

1 Pan Sunday Roast! Lemon Chicken with Thyme and Garlic Roast PotatoesDo you feel like chicken tonight?

I don’t know about you but this kind of in-between weather makes me crave something warm, comforting and utterly delicious.

Buuuut not something that will weigh me down.

Ah yes, an “in-betweener” dinner to match the sunny and bright but chilly seasonal changes of Spring.

What could be more fitting than a warming thyme-infused juicy roast chicken with crispy skin brightened up with lots of zesty lemon colourfully surrounded by soft sweet potato wedges and crisp red-skinned potatoes?

That will most definitely hit the spot!

Well with all this extra daylight in the evenings — it seems like there’s more time in the day for being productive…. and less time leftover for cooking.

1 Pan Sunday Roast! Lemon Chicken with Thyme and Garlic Roast Potatoes

A one-pan meal is ideal for nights like that and this one takes very little prep time.   Simply chop and season the potatoes and the chicken, toss in a few lemons and garlic cloves and put it in the oven to roast — all the delicious lemony chicken juices will further season the potatoes — and they’ll be tender and perfectly cooked in the same time it takes the chicken to roast.

Steam up a few veggies – and a nutritious home-cooked comforting meal is ready with very little effort and time spent in the kitchen.

Lemon Chicken with Garlic Thyme Roasted Potatoes
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
INGREDIENTS
  • 2 lemons
  • 2 sweet potatoes, cut into chunky fingers
  • 2 red skinned potatoes, cut into 2 inch cubes
  • 8 cloves garlic, peeled
  • 3 teaspoons dried thyme leaves - divided
  • 2 tablespoons paprika or harissa powder for a little heat
  • 1 tablespoon garlic powder
  • sea salt and freshly cracked black pepper
  • 1 teaspoon olive oil
  • 1 3lb to 4lb chicken
INSTRUCTIONS
  1. Zest the lemons and toss with the sweet potatoes, red potatoes, garlic, 1 teaspoon thyme leaves, salt and pepper.
  2. Brush a small pan with olive oil and add the potato mixture - this should be a tight fit with not too much overlap so that all potatoes can touch the bottom of the pan.
  3. Mix together the remaining 2 teaspoons thyme, paprika or harissa, garlic powder and at least ½ teaspoon of salt and pepper - then season the chicken by rubbing the spice mixture on the inside and outside.
  4. Cut the lemons in half and put them into the cavity of the chicken.
  5. Place the chicken on top of the potatoes.
  6. Roast in a 350F oven for about 45-60 minutes or until the juices in the chicken run clear when it is pierced with a fork.
  7. Serve with steamed veggies.

 

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