Juicy, golden chicken thighs with roasted vegetables — all cooked in one pan for minimal washing up.
Ingredients
- 4 bone-in chicken thighs
- 3 cloves garlic, minced
- Juice and zest of 1 lemon
- 2 tbsp olive oil
- 1 tsp dried thyme, salt, pepper
- 1 cup cherry tomatoes and baby potatoes
Instructions
- Preheat oven to 200°C / 400°F. Mix garlic, lemon juice, zest, oil, and spices; coat chicken.
- Place chicken and vegetables in a large oven-safe pan. Roast 35–40 minutes until chicken is golden and internal temperature reaches 75°C / 165°F.
- Rest 5 minutes before serving straight from the pan.