Roast Lemon Chicken with Potatoes
- 59 mintotal time
- $2.31£1.89a serving
- 459447calories
- 3537 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Chicken, potatoes and vegetables roast together on one tray with lemon, garlic and oregano.
Ingredients
Serves 4.
- 1.25 lb boneless skinless chicken thighs, halved
- 1.75 lb russet potatoes, cut into bite-size chunks
- 1 zucchini, cut into chunks
- 1 red onion, cut into wedges
- 1 lemon
- 4 garlic cloves, unpeeled, lightly crushed
- 2 tsp dried oregano
- 3 tbsp olive oil
- salt, to taste
- black pepper, to taste
Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 400°F. Toss the potatoes with half the olive oil, salt and black pepper on a large baking tray and roast for 20 minutes.
- Meanwhile, mix the chicken with the rest of the oil, the dried oregano, the grated zest and juice of half the lemon, and a pinch of salt.
- Push the potatoes to the sides and add the chicken, zucchini, red onion and garlic. Slice the remaining lemon half over the top. Wash your hands after handling the raw poultry.
- Roast for 25 minutes more, turning everything once, until the chicken is cooked through with clear juices (165°F) and the potatoes are golden.
- Squeeze the soft roasted garlic out of its skins into the pan juices, stir, and spoon over to serve.
Leftovers: Fridge 3 days; reheat until piping hot.
Ingredients
Serves 4.
- 600 g chicken thigh fillets, halved
- 800 g white potatoes, cut into bite-size chunks
- 1 courgette, cut into chunks
- 1 red onion, cut into wedges
- 1 lemon
- 4 garlic cloves, unpeeled, lightly crushed
- 2 tsp dried oregano
- 3 tbsp olive oil
- salt, to taste
- black pepper, to taste
Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 200°C (180°C fan). Toss the potatoes with half the olive oil, salt and black pepper on a large baking tray and roast for 20 minutes.
- Meanwhile, mix the chicken with the rest of the oil, the dried oregano, the grated zest and juice of half the lemon, and a pinch of salt.
- Push the potatoes to the sides and add the chicken, courgette, red onion and garlic. Slice the remaining lemon half over the top. Wash your hands after handling the raw poultry.
- Roast for 25 minutes more, turning everything once, until the chicken is cooked through with clear juices (74°C) and the potatoes are golden.
- Squeeze the soft roasted garlic out of its skins into the pan juices, stir, and spoon over to serve.
Leftovers: Fridge 3 days; reheat until piping hot.
Nutrition per serving
| Calories | 459 |
|---|---|
| Protein | 35 g |
| Carbohydrate | 43 g |
| Fat | 17 g |
| Fiber | 6 g |
| Sodium | 161 mg |
| Calories | 447 |
|---|---|
| Protein | 37 g |
| Carbohydrate | 45 g |
| Fat | 15 g |
| Fibre | 6 g |
| Sodium | 141 mg |
Worked out from the ingredients, 465 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.31 a serving in the US (range $1.77–$3.06) and £1.89 in the UK (range £1.45–£2.50). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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