Recipes
Lemon Herb Chicken with Spring Vege
Fresh, zesty, and packed with flavour — this one-tray wonder is spring on a plate. Juicy chicken, crispy potatoes, and vibrant greens all roast together, so dinner is easy and the washing up’s a breeze. Perfect for busy weeknights when you want something light but still hearty enough to feed the whole crew.
Prep Time:
10mins
Cook Time:
30mins
Servings:
4
4 chicken breasts or thighs
500g new potatoes, halved
1 bunch asparagus, trimmed (swap for peas or green beans if the kids prefer)
1 lemon, zest + juice
3 cloves garlic, minced
2 tbsp olive oil
2 tbsp fresh parsley, chopped (or use basil/thyme)
Salt & pepper, to taste
Heat the oven — Preheat to 200°C fan bake.
Start the spuds — Toss potatoes with 1 tbsp olive oil, half the garlic, salt, and pepper. Spread on a lined tray and roast for 15 mins.
Marinate the chicken — Mix remaining olive oil, garlic, lemon zest, lemon juice, and parsley. Coat chicken well.
Add to tray — Push potatoes aside and lay chicken on the tray. Roast another 15 mins.
Finish with greens — Add asparagus (or peas/beans) for the final 5 mins until chicken is golden and cooked through (75°C inside if you’ve got a thermometer).
Serve it up — Plate chicken with potatoes and greens. Drizzle with tray juices and scatter extra parsley if you fancy.
Serving tip
Add a dollop of Greek yoghurt mixed with lemon and herbs for a quick sauce that takes it to the next level.
