Lemon Pepper Roast Chicken & Vegetables

🥣 Ingredients

• 4 chicken thighs (or legs – bone‑in, skin‑on work best)
• 500g mixed root vegetables (carrots, potatoes, onions, parsnips), chopped into chunky pieces
• 2 tbsp olive or rapeseed oil
• 1.5 tbsp Lemon Pepper
• 1 tsp garlic powder (optional)
• Zest and juice of 1 lemon
• Salt and freshly ground black pepper, to taste
• Fresh parsley or chopped herbs, to serve

⏱ Timings

• Prep time: 10 minutes
• Cook time: 45–55 minutes

🍳 Method

1. Preheat your oven to 200°C (fan) / 220°C (conventional).
2. Place the chopped vegetables in a large roasting tray.
3. Drizzle with half the oil, sprinkle over 1 tbsp Lemon Pepper and a pinch of salt, then toss to coat evenly.
4. In a small bowl, mix together the remaining oil, lemon zest and juice, garlic powder (if using), and the remaining 0.5 tbsp Lemon Pepper.
5. Rub this mixture all over the chicken thighs, coating them thoroughly.
6. Arrange the chicken on top of the vegetables in the tray.
7. Roast for 45–55 minutes, until the vegetables are tender, the chicken is cooked through and the skin is golden and crisp.
8. Scatter with fresh parsley or herbs before serving.

🍽 Serving Suggestions

• Serve with a simple green salad and extra lemon wedges
• Pair with crusty bread or warm flatbreads to mop up the tasty juices
• Add steamed greens or sautéed spinach for extra colour and freshness
• Leftovers work beautifully in wraps or salads the next day

✨ Tips & Variations

• Make it spicier: Add an extra sprinkle of Lemon Pepper or a pinch of chilli flakes.
• Make it juicier: Roast on a bed of roughly chopped onions and carrots to lock in moisture.
• Switch up the protein: Try bone‑in chicken breasts or turkey thighs instead.
• Go veggie: Swap the chicken for large portobello mushrooms or halloumi for a delicious vegetarian twist.

💛 Why You’ll Love This Dish