Sheet-pan lemon garlic chicken with vegetables

2 Servings

INGREDIENTS

4 chicken thighs (boneless)

1 lemon

4 cloves garlic

1 tsp thyme

1 tsp Dijon mustard

400 g new potatoes

250 g broccolini

1 red onion

200 g radishes

20 g parsley

10 g chives

150 g yogurt

6 tbsp olive oil

salt

pepper

sugar

Download full recipe

marinade chicken

Step 1

Preheat the oven to 220 °C Full-surface grilling. Zest lemon and halve. Mince garlic. Finely chop thyme. In a small bowl, whisk together ⅔ of the olive oil, juice and zest 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, making sure it is well coated. Marinate the chicken for approx. 10–15 minutes

cut vegetables and marinate

Step 2

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.

add vegetables to chicken in the oven and bake

Step 3

Place the chicken around the vegetables on shelf level 3and roast everything together in the oven for approx. 25 minutes. Then add radishes and broccolini to the baking sheet and bake for another approx. 10–12 minutes.

NEFF Full-surface grill

We suggest: NEFF Full-surface grill

This setting is ideal for grilling large amounts of food that cover the whole grill area.

Find out more
mix dip

Step 4

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 zest. Season to taste with salt, pepper, and sugar.

arrange & enjoy

Step 5

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!

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