Lemon & Herb Roasted Chicken and Autumn Vegetables Dinner Print this recipe Details Serves: 4Number of ingredients: 10To prep: 10 minutesTo cook: 45 minutesDifficulty: Easy Nutrition per servingKilojoules: 1454Calories: 347Protein: 33gFat: 17.6gSaturated Fat: 3.9gCarbohydrates : 10.9gCarbohydrates per 100g: 2.66gFibre: 7.1gSodium: 137mgPotassium: 1099mg Ingredients 4 skinless chicken thighs 2 cups cauliflower florets 2 cups Brussels sprouts, halved 2 cups pumpkin, chopped 1 large red onion, cut into wedges 2 tablespoons olive oil 2 cloves garlic, crushed Zest of 1 lemon Fresh thyme Salt and black pepper to taste Method Preheat oven to 180°C. Place vegetables on a large, non-stick baking dish. Drizzle with 1 tablespoon olive oil and mix to coat evenly. Top with chicken thighs, remaining oil, garlic, lemon zest and thyme. Roast for approximately 40–45 minutes or until cooked and golden. Divide vegetables onto 4 serving plates. Tope each one with a chicken thigh.
