Ingredients
Scale
- 1.5 pounds (about 680g) chicken thighs, excess fat trimmed and chopped
- 2 pounds (about 900g) red potatoes, cut into 1/4-inch discs or cubes
- 1 red bell pepper, seeded and chopped
- 1/2 large red onion, chopped
- 3 cloves garlic, chopped
- Zest and juice of 1 lemon
- 3–4 tablespoons extra virgin olive oil
- Coarse salt, to taste
- 1 cup loosely packed parsley leaves, finely chopped (plus extra for garnish)
- Sprouts, for garnish (optional)
Instructions
1️⃣ Preheat oven to 400°F (200°C).
2️⃣ In a large bowl, combine chopped chicken, potatoes, bell pepper, onion, garlic, lemon zest and juice, olive oil, chopped parsley, and a pinch of salt. Toss gently to coat.
3️⃣ Transfer mixture onto a large baking sheet, spreading it out evenly.
4️⃣ Roast in the preheated oven for about 40 minutes, or until chicken is cooked through and potatoes are tender. Stir halfway through cooking for even roasting.
5️⃣ Divide onto plates, squeeze additional lemon juice over if desired, and garnish with extra parsley and sprouts.
Notes
- For added flavor, consider sprinkling fresh rosemary or thyme over the dish before roasting.
- Ensure chicken pieces are of uniform size for even cooking.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes | Servings: 4