Sheet-pan lemon garlic chicken with vegetables

Step 1/4

• ½ lemon
• 2 cloves garlic
• ½ tsp thyme
• 2 tbsp olive oil
• 2 chicken thighs (boneless)
• salt
• pepper

• oven
• grater
• knife
• cutting board
• bowl (small)
• bowl (large)

Preheat the oven to 220 °C/430°F. Zest lemon and halve. Mince garlic. Finely chop thyme. In a small bowl, whisk together ⅔ of the olive oil, juice of half a lemon, garlic, thyme and Dijon mustard, season with salt and pepper. In a large bowl, pour ⅔ of the marinade over chicken thighs, then toss the chicken in the marinade with your hands, making sure it is well coated. Marinate the chicken for approx. 10–15 min.

Step 2/4

• 125 g broccolini
• 200 g new potatoes
• ½ red onion
• 100 g radishes

• baking sheet
• parchment paper

While chicken is marinating, remove the woody ends of the broccolini. Peel and cut onion into 1 cm/0.4 in. thick wedges. Place potatoes and onions on a baking sheet lined with parchment paper and mix with remaining marinade. Place the chicken around the vegetables,and roast everything together in the oven for approx. 25 min. Then add radishes and broccolini to the baking sheet and bake for another approx. 10–12 min.

Step 3/4

• 10 g parsley
• 5 g chives
• 75 g yogurt
• 1 tbsp olive oil
• salt
• pepper
• sugar

Meanwhile, finely chop the parsley leaves. Cut the chives into fine rings. Mix parsley and chives in a bowl together with yogurt, remaining olive oil, remaining lemon juice, and 1 teaspoon of lemon zest. Season to taste with salt, pepper, and sugar.

Step 4/4

After the roasting time is over, remove the chicken and the vegetables from the oven and arrange them on plates. Serve together with the yogurt dip.

Enjoy your meal!