One-pan Simple Summer Chicken
In this recipe, succulent chicken thighs and hearty potatoes are roasted together with garlic and lemon for a flavorful and satisfying one-pan dish. The addition of courgettes and chili adds a kick of freshness and a hint of spice, making this meal a delightful blend of savory and zesty flavors. A sprinkle of torn basil leaves at the end brings a touch of herbaceous goodness to this easy and comforting dish.
— Constant Cookbook
Ingredients
- 8 chicken thighs , skin on
- 800g potatoes , cut into chunks
- 1 garlic bulb, broken into cloves, skin left on
- 2 tbsp olive oil
- 200ml chicken stock
- 1 lemon , halved
- 2 courgettes , cut into thick batons
- 1 red chilli , deseeded and sliced
- large handful basil leaves , torn
Instructions
- Heat oven to 220C/200C fan/gas 7. Pop the chicken, skin-side up, in a large roasting tin with the potatoes. Lightly crush the garlic cloves and nestle among the chicken pieces. Drizzle over the olive oil and chicken stock, then season. Squeeze over the juice from the lemon and pop the empty halves in the tin.
- Bake for 45-50 mins, adding the courgettes and chilli 15 mins before the cooking time is up. Remove from the oven when the chicken is cooked through and golden, and the veg is tender. Stir through the basil leaves and serve.
Cook Time
50M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 587 calories
- Fat Content: 32 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 35 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 37 grams protein
- Sodium Content: 0.5 milligram of sodium
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