Ingredients (4 servings)

For the Chicken

• 4 chicken thighs or drumsticks

• 2 tbsp olive oil

• 1 tsp sea salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• 1 tsp dried thyme

• 1 tsp dried rosemary

• Juice of ½ lemon

For the Vegetables

• 2 medium carrots, sliced

• 2 medium potatoes, cubed

• 1 cup broccoli florets

• 1 red onion, cut into wedges

• 2 tbsp olive oil

• 1 tsp dried oregano

• ½ tsp salt

• ½ tsp pepper

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Instructions

1. Prep the Oven

Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper or lightly grease it with olive oil.

2. Season the Chicken

In a bowl, mix olive oil, salt, pepper, garlic powder, onion powder, paprika, thyme, rosemary, and lemon juice.
Coat each chicken piece evenly and let it rest for 10 minutes.

3. Prepare the Vegetables

In another bowl, toss carrots, potatoes, broccoli, and red onions with olive oil, oregano, salt, and pepper.

4. Assemble

Spread the vegetables evenly on the baking tray.
Place the seasoned chicken on top — this allows the chicken juices to drip onto the veggies for extra flavor.

5. Roast

Bake for 35–45 minutes, depending on the size of the chicken pieces, until:

• The chicken skin is crispy

• Internal temperature reaches 75°C (165°F)

• The vegetables are golden and tender

6. Serve

Plate the chicken with the roasted vegetables. Add a squeeze of fresh lemon or a sprinkle of parsley for brightness.

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Who Will Benefit?

• People who want a balanced, high-protein dinner

• Those needing a meal prep option

• Families looking for easy weeknight meals

• Anyone wanting nutritious comfort food
  
  

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Energy-Efficient Cooking Tips

• Roast multiple meals at once to save oven time and electricity.

• Use a convection setting if available; it cooks faster and more evenly.

• Cut vegetables into uniform sizes for quicker roasting.

• If in a rush, parboil potatoes for 5 minutes to reduce oven time.