A MEAL YOU CAN MAKE

Lemon & herb chicken

Roasted potatoes, courgette & lemon

About 64 minutes · 2 servings · Fan oven · roasting tray

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Ingredients · 2 servings

Allergens: Check all ingredient packaging; no allergen-free assurance. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~463 kcal · 47g protein · 42g carbohydrate · 13g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Gather & prepare

    Wash hands and vegetables. Cut 400g potatoes (2 cm pieces) and 200g courgette (thick slices). Zest and juice 1 whole lemon (zest and juice). Keep 400g boneless chicken thighs (skinless) refrigerated until loading. Use a separate board for raw chicken; never wash raw chicken.

  2. Set the oven

    Set the oven to 190°C fan. Allow space around each tray.

  3. Preheat the oven

    Wait for the oven to reach 190°C fan. The 10-minute estimate is a guide: confirm the oven indicator before continuing.

  4. Prepare the tray & load

    Toss 400g potatoes (2 cm pieces), 200g courgette (thick slices), 400g boneless chicken thighs (skinless), 15ml olive oil, 2 tsp dried oregano and 1 whole lemon (zest and juice) in a large tray in a single layer. Wash hands, utensils and surfaces after raw chicken. Load the oven.

  5. Roast

    Roast at 190°C fan. Stay nearby and check at the end of the estimate.

    Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.

  6. Check, finish & portion

    Check the chicken and that the potatoes are tender. Use clean serving utensils. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again. Serve now or portion for prompt cooling; do not wait for the other meals to finish.

    Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.

  7. Clear & clean equipment

    Remove the tray, switch off the oven if no longer needed and clean the cooled tray before reusing it. Leave it to cool longer if necessary.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

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