One Pan Citrus Chicken & Vegetables



I have some really amazing friends in my life who gift me food that I can cook with for my family. Last week I was gifted some beautiful lemon and limes and I decided to create a quick and easy dinner for my family.


Its no secret with those who follow the EDMK site that I have a bit of a love affair going on with one pan/sheet dinners. Aside from the fact that they are quick and easy, there is SIGNIFICANTLY less washing up at the end of the night. And lets face it, when you have to grapple bath/shower time and then bed with small kiddoes, aint no one got time for lots of washing and cleaning up after dinner!


A few things about this recipe:


- The flavor is a lot better if you have a chance to marinate the chicken in the morning and leave it in the fridge.

- If you do not like soft vegetables do not despair. Turn it into a 2 pan dinner and cook the vegetables separately.

- I placed the marinade in a saucepan and thickened it up over a low heat which was amazing but completely optional!

- I used chicken thighs to retain the moisture in the chicken, if you prefer to use chicken breast I would recommend cooking on the chicken in a fry pan to avoid dry chicken.

- Cut the vegetables into small bite size pieces to shorten baking time.


Prep 15 min // Cook 40 min


INGREDIENTS

1kg chicken thighs (or breast fillet if you prefer)

1 lemon (zest and juice)

1 lime (zest and juice)

1 long red chilli de-seeded and diced finely

2 spring onions diced

3 cloves garlic crushed

3 tbs honey

1 tbs brown sugar

1 tbs wholegrain mustard

4 potatoes peeled and diced small

1 sweet potato peeled and diced small

3 carrots peeled and cut into small pieces

1 cup green beans


METHOD

In a container mix zest and juice of the lime and lemon, honey, garlic, sugar, spring onions, salt and pepper and chilli and coat the chicken and refrigerate for 6 hours to marinate (if you do not have time to do so marinate while chopping vegetables).

Peel and cut all the vegetables into small pieces.

Preheat oven to 200 degrees and lightly oil a baking tray.

Place all the vegetables except the beans over the tray and place in oven and bake for 20 minutes.

Heat 1 tbs oil in a pan and remove the chicken from the marinade and sear on both sides 2-3 minutes each (this is optional but helps in the juices not making vegetables soft).

Arrange the chicken over the top of the vegetables and bake for a further 20 minutes.

Add beans to the tray for the last 10 minutes of cooking.


Notes:

If you do not want your vegetables to go soft there is two ways to avoid/minimalise it - one is to sear the chicken on the pan before placing it in the oven, the other is to cook the chicken on a separate tray.


I used skin free thigh fillets and to caramelise the top I turn the oven to a high grill setting for 4 minutes at the end of the cooking time. If you are using thighs with the skin on the skin will go crispy during the cooking process.


To use the excess marinade as a sauce, place in a small saucepan and thicken over a low heat constantly stirring.

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