One Pan Lemony Chicken with Vegetables

Another one-pan-wonder, a healthy and refreshing, dish for you and your family.

Ingredients
olive oil
4 medium/small onions
7 carrots
8 chicken thighs on the bone
2 stick of celery
1 fennel
1 lemon
2 tsp sumac/paprika
2 tsp salt
2 tsp baharat spice mix
1 whole garlic bulb

Method
– Preheat the oven to 220°C / 200°C with a fan.

– Roughly chop up the vegetables into medium chunks and place in a large bowl.

– Add the zest of a whole lemon and the juice of half to the bowl. Add ½ tsp of salt 1 tsp of Baharat spice mix, and 1 tsp of Sumac to the bowl and mix well. Transfer to a large oven tray.

– Prepare your chicken by adding a couple of slits on each thigh and cutting.

– Add the chicken to your bowl, along with ¾ tsp of salt 1 tsp of Baharat spice mix, 1 tsp of sumac, and a generous drizzle of olive oil. Mix well.

– Slice the garlic bulb in half and place these in the corners of the oven tray. Slice the other half of the lemon into small pieces.

– Place your chicken on top of the vegetables and disperse the pieces of lemon.

– Put your pan in the oven and cook for 45-55 minutes.

– Once the pan is out of the oven, baste the chicken with the juices at the bottom of the pan so that it doesn’t dry out.

You can serve this with rice or couscous, or even on its own – Enjoy!