Lemon chicken, potatoes and green vegetables

Name: Lemon chicken, potatoes and green vegetables
Total time: 45 min
Yield: 4
Ingredients: 8 chicken thighs (bone-in or boneless); 600 g potatoes (cut into small chunks); 1 lemon (half sliced, half for juice); 200 g green beans (trimmed); 150 g broccoli (cut into small florets); 2 tbsp olive oil; 1 tsp dried mixed herbs; salt and black pepper (to taste)

A bright, simple one-tray dinner of chicken and potatoes with a squeeze of lemon, finished with green vegetables. Everything cooks together, so there is very little to clear up.

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Serves: 4Time: 45 min

One panProtein-containing

Ingredients

4 servings

8 chicken thighs (bone-in or boneless)
600 g potatoes (cut into small chunks)
1 lemon (half sliced, half for juice)
200 g green beans (trimmed)
150 g broccoli (cut into small florets)
2 tbsp olive oil
1 tsp dried mixed herbs
salt and black pepper (to taste)

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Method

1Heat the oven to 200C fan and scatter the potatoes over a large baking tray.
2Add the chicken and lemon slices, drizzle over the oil, scatter on the herbs and season well.
3Toss to coat, spread out in a single layer and roast for 25 minutes.
4Add the green beans and broccoli, toss through the juices and roast for a further 12 to 15 minutes until the vegetables are tender.
5Check the chicken is cooked through and piping hot in the middle, with no pink meat, then squeeze over the lemon juice before serving.

Swap freely: use any green vegetables you have - peas, courgette or spring greens all work.

Thyroid-aware, not thyroid-curing. These recipes are general ideas, not a treatment or a diet plan, and nothing here constitutes medical or dietary advice. If you have specific dietary needs, speak to your clinician or a registered dietitian.