Dinner

One-Pan Lemon Chicken with Vegetables

Name: One-Pan Lemon Chicken with Vegetables
Prep time: 15 min
Cook time: 35 min
Yield: 4
Ingredients: 600 g halal chicken thighs, boneless; 400 g baby potatoes, halved; 2 bell peppers, cut into strips; 1 zucchini, sliced; 1 red onion, cut into wedges; 3 tbsp olive oil; 1 lemon (juice + zest); 2 garlic cloves, minced; 1 tsp paprika; 1 tsp dried oregano; Salt and pepper to taste

A weeknight lifesaver: juicy halal chicken thighs roasted with seasonal vegetables on a single tray — minimal dishes, maximum flavor.

Roasted chicken thighs with colorful vegetables on a sheet pan

Prep: 15 min
Cook: 35 min
Servings: 4

Ingredients

600 g halal chicken thighs, boneless
400 g baby potatoes, halved
2 bell peppers, cut into strips
1 zucchini, sliced
1 red onion, cut into wedges
3 tbsp olive oil
1 lemon (juice + zest)
2 garlic cloves, minced
1 tsp paprika
1 tsp dried oregano
Salt and pepper to taste

Instructions

Preheat: Set the oven to 200 °C (fan). Line a large baking tray with parchment paper.
Marinate: Whisk olive oil, lemon juice and zest, garlic, paprika, oregano, salt and pepper. Toss the chicken in half of the marinade.
Arrange: Spread potatoes, peppers, zucchini and onion on the tray. Drizzle with the remaining marinade and toss. Nestle the chicken between the vegetables.
Roast: Bake for 30–35 minutes until the chicken reaches 75 °C core temperature and the potatoes are golden.
Serve: Sprinkle with fresh herbs and serve straight from the tray.

Meal-prep tip: Double the recipe and portion into containers — keeps for 3 days in the fridge.