One-Tray Roast Chicken with Root Veg & Lemon

Name: One-Tray Roast Chicken with Root Veg & Lemon
Ingredients: 4 Chicken legs (thigh and drumstick attached) OR 1 whole chicken broken down; 500g Root vegetables (Carrots, Parsnips, or Sweet Potato), cut into batons; 2 Red onions, quartered; 1 can Chickpeas, drained and rinsed; 2 Lemons (1 sliced into rounds, 1 for juice); 4 tbsp olive oil; 2 tsp ground cumin; 1 tsp dried oregano (or za'atar); 1 tsp cinnamon; Salt and pepper

By admin 2/28/2026

Inspired by Ottolenghi's style of cooking. Great for leftovers. A simple one-pan meal with Middle Eastern spices that creates minimal cleanup.

Ingredients

Scale:

Units:

4 Chicken legs (thigh and drumstick attached) OR 1 whole chicken broken down
500g Root vegetables (Carrots, Parsnips, or Sweet Potato), cut into batons
2 Red onions, quartered
1 can Chickpeas, drained and rinsed
2 Lemons (1 sliced into rounds, 1 for juice)
4 tbsp olive oil
2 tsp ground cumin
1 tsp dried oregano (or za'atar)
1 tsp cinnamon
Salt and pepper

Instructions

**Prep:** Preheat oven to 200°C.
**Toss:** In a large bowl (or directly on the baking tray), toss the chicken, root vegetables, onions, chickpeas, and lemon slices with the marinade ingredients. Ensure everything is coated.
**Arrange:** Spread onto a large baking sheet. Ensure chicken is skin-side up.
**Roast:** Bake for 40–50 minutes until chicken is golden and cooked through and vegetables are tender.
**Serve:** Drizzle the fresh juice of the second lemon over the hot tray just before serving.