Crispy Lemon Chicken with Roasted Carrots

Golden, crispy-skinned chicken thighs with bright lemon and tender roasted carrots.

Servings: 2 | Prep: 15 min | Cook: 35 min | Calories: 480 per serving

Ingredients

Chicken

• 4 chicken thighs, bone-in, skin-on (~600g)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 1 lemon, half sliced, half for juice
• 4 cloves garlic, smashed

Roasted Carrots

• 4 medium carrots, cut into chunks
• 1 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper

Garnish

• Fresh parsley, chopped

Instructions

1. Preheat oven: Heat oven to 220°C (425°F).

Crispy roasted chickpeas and caramelized root vegetables with bright lemon, garlic, and fresh herbs. A satisfying vegetarian sheet-pan dinner that celebrates February’s seasonal produce.

Ingredients

Main

• 2 cans (800g) chickpeas, drained and patted very dry (or 350g dried chickpeas, soaked and cooked)
• 4 large carrots, peeled and cut into thick batons
• 300g potatoes, cut into 2cm chunks
• 1 red onion, cut into wedges
• 6 garlic cloves, smashed
• 1 lemon (zest and juice)
• 4 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper
• Fresh parsley, chopped

Optional

• Chili flakes for heat
• Yogurt or quark for serving

Instructions

1. Prep (15 min):