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Roast chicken thighs and vegetables with garlic, lemon and thyme

Moist and flavoursome chicken thighs together with roasted vegetables are easily prepared in advance. The recipe can easily be multipled to feed more people.
Prep Time10 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Servings: 4 people
Author: Amanda Lawson


  • 6 chicken thighs, bone in, skin on
  • 1/4 cup olive oil
  • 1 lemon, zest & juice zest and juice
  • 4 cloves garlic peeled and grated
  • 2 tbsp fresh thyme leaves removed from stalks
  • 1 tsp flaked sea salt plus extra to season the chicken
  • black pepper freshly ground


  • 1 large sweet potato rinsed, skin on, cut into 2 cm slices, then slices quarted
  • 2 large carrots rinsed, cut in 2 cm slices
  • 1 red onion peeled, halved from end to end, then each half cut into thirds
  • flaked sea salt
  • cracked black pepper


  • Sprinkle a little salt on each chicken thigh, arrange them a shallow tray and set aside until ready to use.
  • Whisk together all of the marinade ingredients in a small bowl.
  • Pour the marinade over the chicken, cover and refrigerate until ready to use, preferably overnight.
  • Remove chicken thighs from the fridge one hour before cooking. Keep them covered until ready to cook.
  • Preheat the oven to 200°C (180° fan-forced). Remove chicken thighs from the marindae and arrange them on a metal rack on an oven tray.
  • Toss the chopped vegetables with the remaining marinade. Season with a little extra salt and pepper.
  • Cook the chicken and vegetables on separate shelves of the oven at the same time. The chicken is cooked when the skin is golden and the juices run clear when cut with a knife.
  • Drain the cooking juices to serve in a jug alongside the chicken.
  • The vegetables are cooked when darker on their edges, and the carrots and sweet potato are soft when pierced with a fork. If they need a little longer than the chicken, cover the chicken ready to serve, turn the oven up to 220°C (200°C fan-forced) until they're cooked to your liking. Serve the chicken with the vegetables immdediately.


If you prefer, you may use skinless and boneless chicken thighs. They will take only about 30 minutes to cook, so take this into account with your timing when you're cooking the chicken.