One-pan lemon chicken with spring vegetables

Golden chicken, crispy potatoes and fresh spring vegetables, all roasted together in a delicious lemon and garlic dressing. This easy family favourite is full of flavour, and best of all, there’s barely any washing-up.

We love a meal that fills the kitchen with the smell of roasting chicken, garlic and lemon. Even better when it takes just one pan to make it happen.

This colourful spring dinner is a beauty for those evenings when you want something hearty without spending hours in the kitchen. The chicken turns golden and juicy, the potatoes soak up all those wonderful roasting juices, and the asparagus and cherry tomatoes add a little freshness and sweetness.

Everything goes into the same roasting tray, with the vegetables added towards the end so they stay tender rather than turning to mush. Serve it straight from the pan, with some crusty bread to mop up the juices, and dinner is sorted.

Preparation time: 15 minutes
Cooking time: 50–55 minutes
Serves: 4

Ingredients

• 8 bone-in, skin-on chicken thighs

• 600g baby potatoes, halved

• 1 bunch fresh asparagus, woody ends removed

• 250g cherry tomatoes

• 1 lemon, zest and juice

• 1 extra lemon, cut into wedges

• 4 garlic cloves, crushed

• 3 tablespoons olive oil

• 1 teaspoon dried oregano

• 1 teaspoon smoked paprika

• 1 teaspoon Dijon mustard

• Salt and freshly ground black pepper

• Fresh parsley or thyme, to serve

Method

1. Preheat your oven to 200°C fan-forced (220°C conventional). Place the halved baby potatoes in a large roasting tray, drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat.

2. In a small bowl, combine the remaining olive oil, lemon zest and juice, crushed garlic, oregano, smoked paprika and Dijon mustard. Mix well, then rub the marinade over the chicken thighs.

3. Arrange the chicken skin-side up among the potatoes, making sure everything has a little room to roast. Tuck the lemon wedges around the tray and place in the oven for 35–40 minutes, until the chicken is beginning to turn golden and the potatoes are nearly tender.

4. Remove the tray from the oven and gently turn the potatoes. Scatter the asparagus and cherry tomatoes around the chicken, tossing them lightly in the roasting juices.

5. Return the tray to the oven for another 12–15 minutes, or until the asparagus is tender, the tomatoes are beginning to burst and the chicken is cooked through. The thickest part of the chicken should reach at least 75°C.

6. Scatter over fresh parsley or thyme, spoon some of the delicious pan juices over the chicken and serve with an extra squeeze of lemon.

A few handy tips

Want extra-crispy chicken? Pat the skin dry before adding the marinade. If it needs a little more colour at the end, pop the tray under a hot grill for a minute or two, keeping a close eye on it.

Make it your own: Broccolini, zucchini or green beans work just as well if asparagus isn’t available. You can also throw in a few slices of red onion for extra sweetness.

Feeding a crowd? Add a few more chicken thighs and potatoes, but use a second roasting tray if necessary. Overcrowding the pan will cause everything to steam rather than roast.

Don’t waste those juices: A thick slice of crusty bread is perfect for soaking up the lemony, garlicky goodness left at the bottom of the tray.