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one pot lemon roast chicken, quick family favorite

one pot lemon roast chicken - post001


As anyone who knows me will testify, I love my garden and can get lost in it for hours, quite often forgetting the need to feed my family. That is when I fall back on this very last minute, all in, one pot meal. Use any joint of chicken you want and feel free to add or substitute vegetables. I love to serve this dish outdoors, placing the roasting dish in the centre of the table and allowing everyone to help themselves. Lovely washed down with a glass of crisp, chilled white wine.

one pot lemon roast chicken

Serves 4


  • 1kg new potatoes (cut into 2.5cm cubes)
  • 1 red pepper (chopped)
  • 1 yellow pepper (chopped)
  • 1 large red onion (sliced into wedges)
  • 4 cloves of garlic (skin on)
  • 1 sweet potato (peeled and cut into 2.5cm cubes)
  • 1 lemon (sliced)
  • 2 tbsp fresh parsley (chopped)
  • 1 chicken stock cube
  • 1/2 tsp smoked paprika
  • 4 chicken legs (skin on)
  • salt and pepper
  • 8 cherry or baby plum tomatoes
  • olive oil


Place the potatoes in a large pan of boiling salted water and par boil for 5 minutes. Drain and set aside to cool.
Place all the vegetables, lemon and parsley into a large roasting dish, crumble over the chicken stock cube, add the paprika and season with salt and pepper. Mix to combine.
Place the chicken legs on top of the vegetables, season with salt and pepper and drizzle with olive oil.
Place in an oven for 45 minutes at 180CFan.
10 minutes before the end of cooking place over the tomatoes and return to the oven. Serve immediately.


We used chicken legs but please use any joint of chicken you choose, just ensure you amend cooking times accordingly.

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