This dish has a Mediterranean twist, combining the flavours of garlic, onion, lemongrass, ginger, and citrus with roasted vegetables and chicken. It’s hearty, flavourful, and perfect for a cozy meal.
Ingredients
- 4 bone-in, skin-on chicken thighs (or chicken breasts)
- 2 tbsp olive oil
- 1 lemon, sliced into rounds
- 1 medium red onion, cut into wedges
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, cut into chunks
- 1 cup cherry tomatoes
- 3-4 small potatoes, quartered (or sweet potatoes for a twist)
- 3 cloves garlic, minced
- 1/2 cup chicken broth or white wine (optional, for deglazing)
- Fresh parsley or cilantro, chopped (for garnish)
- Salt and pepper to taste
Instructions
1. Preheat the Oven:
Preheat your oven to 400°F (200°C).
2. Season the Chicken: Pat the chicken thighs dry with paper towels. Rub them with 1 tbsp olive oil, then generously season with salt, pepper, and 1-2 tbsp of
F N Good Food Thai Lemon seasoning. Make sure the seasoning is evenly distributed.
3. Prepare the Vegetables:
In a large bowl, toss the red onion, zucchinis, bell pepper, cherry tomatoes, potatoes, and minced garlic with the remaining 1 tbsp olive oil. Sprinkle with 1 tbsp of the
F N Good Food Thai Lemon seasoning and toss to coat.
4. Arrange on a Baking Sheet:
Spread the vegetables in a single layer on a large baking sheet. Place the seasoned chicken thighs on top of the vegetables. Scatter lemon slices around the chicken and vegetables.
5. Roast:
Place the baking sheet in the preheated oven and roast for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized.
6. Deglaze (Optional but recommended):
Remove the baking sheet from the oven and pour 1/2 cup chicken broth or white wine over the vegetables and chicken. Use a wooden spoon (or spatula) to scrape up any browned bits from the bottom of the pan. Return to the oven for 5 minutes to let the liquid reduce slightly.
7. Garnish and Serve:
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley or cilantro.
Serve warm, with crusty bread or a simple green salad on the side.
Tips
- For a vegetarian version, omit the chicken and add chickpeas or white beans for protein.
- If you prefer a crispier chicken skin, broil for the last 2-3 minutes of cooking (watch closely to avoid burning).
- Adjust the amount of seasoning to your taste—start with 2 tbsp and add more if needed.
This dish brings a unique fusion of flavours to a classic roasted chicken and vegetable meal, with the aromatic blend of lemongrass, ginger, and citrus adding a delightful twist. Enjoy!
