Lemon And Thyme Roasted Chicken With Autumn Vegetables

1. 1

   Preheat oven to 425u00b0F.

2. 2

   Heat oil in a large ovenproof Dutch oven. Season chicken then sear, skin-side down, for 3-4 mins, until crispy. Set aside. Add potatoes and cook for 5 mins, or until starting to brown.

3. 3

   Return chicken to pan along with zucchini, squash and thyme. Toss to coat then roast for 25-30 mins, until chicken and vegetables are golden and cooked through.

4. 4

   Serve drizzled with cooking juices and crusty bread on the side.

No nutritional information available.

No additional tips available.