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One-Pan Roast Lemon Chicken

By: Admin
Region: Others
Dish:Non Vegetarian - Chicken
Servings: 6
Time to Prepare: 45 Mins


1 chicken cut into serving pieces, or chicken Marylands, or chicken chops which are all on the bone
1 red onion, cut into wedges
Kipfler potatoes or baby new potatoes, halved
4 garlic cloves, unpeeled
1/2 red capscium, cut into thick slices
2 tbs balsamic vinegar
4 tbs extra virgin olive oil
1/2 cup chicken stock
1 bunch fresh thyme
1/2 cup black olives
1 lemon cut into wedges, skin zested
Juice of 1 extra lemon
1 punnet cherry truss tomatoes
Sea salt and freshly ground black pepper
Chopped parsley to garnish


Preheat oven to 180C

Quickly pan-fry the chicken pieces, skin side only, over medium-high heat in a non-stick pan for 3-5 minutes.

You can eliminate this step, but it does slightly shorten the total cooking time.

Toss the onion, garlic, potatoes, capsicum and half the bunch of thyme with the balsamic vinegar and olive oil.

Place chicken in a large roasting pan. Arrange potato, onion, capsicum, lemon wedges and garlic around chicken.

Pour over stock and lemon juice. Season well with salt and pepper. Roast for 25 minutes.

Reduce the oven temperature to 160C

Add the cherry tomatoes and olives and roast for another 20 minutes. Check to ensure the thighs are cooked well.

Remove from the oven, add the remaining thyme leaves. Cover loosely with foil and allow to rest for 10 minutes.

Transfer to a serving platter, sprinkle with parsley, a good slosh of olive oil, and reserved grated lemon rind before serving.

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