One-Pan Lemon Herb Chicken and Vegetables

Preheat the oven

Position a rack in the centre of the oven and preheat to 200°C (180°C fan / 400°F). Line a large rimmed baking tray with foil or parchment for easy clean-up.

Season the vegetables

In a large bowl, toss the halved baby potatoes and sliced carrots with 2 tbsp of the olive oil, half the salt, and a few grinds of black pepper. Spread them out in a single layer on the prepared tray, leaving space in the centre for the chicken.

Marinate the chicken

In the same bowl, combine the remaining 1 tbsp olive oil, lemon zest, juice of half the lemon, minced garlic, dried mixed herbs, the rest of the salt, and a generous grind of black pepper. Add the chicken thighs and toss well to coat, then nestle them skin-side up among the vegetables on the tray.

Roast until golden

Roast for 30–35 minutes, until the chicken skin is deep golden and crisp and the potatoes are fork-tender. To check doneness, pierce the thickest part of a thigh — the juices should run clear, or an instant-read thermometer should read 74°C (165°F). If the skin needs more colour in the last few minutes, switch the oven to the grill/broil setting for 2–3 minutes.

Rest and serve

Remove the tray from the oven and let the chicken rest for 5 minutes — this keeps it juicy. Squeeze over the remaining lemon half and serve straight from the tray.