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Greatest plates · Main
Lemon-herb roast chicken with crispy potatoes and greens
Golden roast chicken thighs with lemon and garlic, crunchy oven potatoes and a big tray of broccoli and green beans. Comforting and low-fuss.
Serves 4Prep 25 minCook 50 minChicken
Containsno known allergens identified
Protein 31%Carbs 25%Fat 44%
About 567 kcal a serve — 44 g protein, 36 g carbs, 28 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Heat the oven
220°CPreheat the oven to 220°C and line two large roasting trays with baking paper.
Season the potatoes
On the trayToss the halved baby potatoes with half the olive oil, a big pinch of salt and pepper, and spread cut-side down on one tray.
On the trayToss potatoes →
Marinate the chicken
Mix allIn a large bowl mix the chicken with the remaining oil, crushed garlic, oregano, juice of two lemons, salt and pepper until well coated.
In the bowlMix all →
Roast chicken and potatoes
RoastArrange the chicken skin-side up on the second tray with the remaining lemon halves. Roast both trays for 35 minutes until the chicken is golden and cooked through and potatoes are crisp.
Add the greens
GreensToss the broccoli and green beans with a splash of oil and salt, then roast on a third tray or the potato tray for the final 15 minutes until tender-crisp.
On the trayRoast greens →
15 min · 220°C
Rest and serve
ServeRest the chicken 5 minutes, scatter with parsley and serve with a squeeze of the roasted lemon over everything.
On the plateGarnish →
Cook's noteDon't skip resting the chicken — it's what keeps the meat juicy — then serve it with the crispy potatoes and greens while everything's still hot.
Estimated per serve
567 kcal · 44 g protein · 36 g carbs · 28 g fatestimates, within ~10%
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