Lemon chicken with roasted vegetables

Ingredients for this step

Chicken thighs, 200–225 g each · 6 piecesZucchini · 600 gCarrots · 500 gRed bell peppers · 400 gRed onion · 250 gLemons · 2Thyme · 6 sprigsOlive oil · 4 tbspFine salt · 2 tspGround black pepper · 0.5 tsp

Cut the zucchini, peppers and onion into 3 cm pieces, then cut the carrots into 1 cm slices. Pat the chicken dry.

• Toss the vegetables with 3 tablespoons of olive oil and half the measured salt and pepper. Coat the chicken with the remaining tablespoon of oil, lemon zest, thyme and seasoning.
• Keep the lemon juice for later in the roasting time.

Look for this: Each kind of vegetable is evenly cut and the chicken skin is dry and evenly coated.

Ingredients for this step

Chicken thighs, 200–225 g each · 6 piecesLemons · 2

Spread the vegetables over a large tray, place the chicken skin-side up and tuck lemon wedges between the pieces.

• Use two trays if the ingredients overlap.

Look for this: Every piece has some room and all the chicken skin is exposed.

Ingredients for this step

Chicken thighs, 200–225 g each · 6 piecesLemons · 2

Roast at 200°C for 42 minutes. After 21 minutes, turn the vegetables and spoon the tray juices over the chicken without turning it; after 30 minutes, pour the juice of half a lemon over the tray.

• Return the tray to the oven promptly after each action so its temperature does not drop.

Look for this: The chicken skin is golden and the vegetable edges are beginning to caramelise.

Ingredients for this step

Chicken thighs, 200–225 g each · 6 pieces

Insert a thermometer into the thickest part of a chicken thigh without touching the bone. When it reads 74°C, move the chicken to a clean serving dish and rest it for 8 minutes before serving with the vegetables.

• If a piece reads below 74°C, return the whole tray to the oven for 5 minutes, then check again.

Look for this: Every thigh reaches at least 74°C and its juices run clear when pierced.