One pot lemon garlic chicken with vegetables

• Gluten free

• Meat

  • 2 lb Chicken thighs on the bone

• Produce

  • 7 oz Carrots
  • 2 cloves Garlic
  • 3 oz Green beans
  • 2 tbsp Parsley
  • 15 oz Potatoes - new are probably best but as you have/prefer

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 tsp Paprika
  • 1 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on carolinescooking.com

Description

Ingredients

• 7oz/200g carrots (around 4 large)
• 15oz/425g potatoes - new are probably best but as you have/prefer
• 2tbsp olive oil
• ½tsp paprika
• ½tsp salt
• for chicken -
• 2lb chicken thighs on the bone
• 2tbsp lemon juice and ½tsp lemon zest (approx ½ lemon)
• 1tbsp olive oil
• ½tsp paprika (or more)
• ½tsp salt
• 2-3 cloves of garlic
• 3oz/85g green beans
• 2tbsp parsley

Directions

• Preheat the oven to 400F/200C.
• Peel or scrub the carrots and cut into lengths around 2-3in/5-7cm long. Cut the potatoes into similar-sized pieces (I left skin on but peel if you prefer).
• Toss the carrots and potatoes with the 2tbsp oil, ½tsp paprika and ½tsp salt in a large baking dish/casserole and roast in the oven for around 15-20 minutes.
• Meanwhile, toss the chicken thighs with the lemon juice and zest, 1tbsp olive oil, ½tsp paprika - more if youd like a little more of the taste -, ½tsp salt and sliced-up garlic cloves in a bowl.
• Trim the ends off the beans and cut any long ones into slightly shorter lengths.
• After the carrots and potatoes have had around 15-20min, add the beans on top followed by the chicken.
• Roast for another approx 30 minutes until the chicken is cooked through (it may need a little more) and the vegetables are tender. Sprinkle over the parsley and serve - dont forget to spoon over the liquid at the bottom of the pan, its delicious!
• Note: The beans will still be a little crunchy but personally I like that. If youd prefer them much softer, then pre-steam or boil them (or cook separately)