ONE-PAN LEMON HERB CHICKEN & VEGETABLES
Golden chicken and colourful vegetables roasted together for an easy family dinner.
PREP 10 MIN.
COOK 20 MIN.
SERVES 4
INGREDIENTS
- 8 SPAR Select chicken thighs and drumsticks
- 750g SPAR Freshline baby potatoes, halved
- 500 SPAR Freshline butternut cubes
- 2 red onions, cut into wedges
- 45ml SPAR Olive Oil
- 30ml SPAR Lemon Juice
- 3 garlic cloves, crushed
- Dried mixed herbs
- Salt and Black Pepper, to taste
CHEF’S TIP
For extra flavour, add a squeeze of fresh lemon over the chicken just before serving.
HOW TO MAKE IT
- Heat the oven to 200°C. Place the potatoes, butternut and onions in a large roasting dish.
- Mix the olive oil, lemon juice, garlic, herbs, salt and pepper. Toss half through the vegetables.
- Nestle the chicken among the vegetables and brush with the remaining mixture.
- Roast for 40–45 minutes, turning the vegetables once, until the chicken is cooked through and the vegetables are tender.
GOOD TO KNOW
- Freezer friendly? YES
- Leftovers? – Refrigerate for up to 3 days.
PERFECT PAIRING
CHENIN BLANC
A crisp, citrusy white complements the lemon and herb flavours beautifully.
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