Roast Chicken Dinner

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This easy roast chicken dinner is a quintessential high-protein meal that delivers classic British flavours with minimal effort. By roasting the chicken quarters alongside potatoes, onions and courgettes, the vegetables absorb the savoury juices, resulting in a deeply satisfying one-pan dish. The addition of fresh lemon juice and chicken broth creates a light, zesty sauce that perfectly complements the golden, tender poultry and roasted vegetables.

Designed for busy weeknights or a relaxed Sunday lunch, this healthy recipe focuses on fresh ingredients and simple techniques. Using the grill for the final few minutes ensures the chicken skin achieves a perfect golden crunch while keeping the meat juicy. It is an excellent choice for those seeking a nutritious, balanced meal that is naturally high in protein and brimming with homemade goodness. Serve straight from the pan for a comforting family feast.

Ingredients for Roast Chicken Dinner

1 (3- to 3 1/2-lb) chicken, quartered and wing tips discarded
2 cucchiai di olio d'oliva
2 1/4 cucchiaini di sale
1 3/4 teaspoons black pepper
450g boiling potatoes, cut into 1-inch wedges
2 courgette (450g total), quartered lengthwise, then cut crosswise into 2 1/2- to 3-inch lengths
1 medium onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
Brodo di pollo a ridotto contenuto di sodio da 120 ml
1 cucchiaio di succo di limone fresco
Guarnizione: spicchi di limone
a large roasting pan (17 by 12 inches)

How to make Roast Chicken Dinner

Posiziona la griglia del forno nel terzo superiore del forno e preriscalda il forno a 260°C.

Pat chicken dry, then toss with 1 tablespoon oil, 1 1/4 teaspoons salt, and 1 teaspoon pepper in a bowl. Arrange chicken, skin sides up, without pieces touching, in roasting pan, leaving a 2-inch border around edges of pan.

Toss potatoes, courgette, and onion with remaining tablespoon oil, remaining teaspoon salt, and remaining 3/4 teaspoons pepper in same bowl, then spread in 1 layer around chicken, arranging courgette skin sides up. Stir together broth and lemon juice and pour into pan around chicken and vegetables.

Roast, uncovered, until chicken is pale golden and cooked through, about 30 minutes.

Remove pan from oven and preheat grill. Grill chicken and vegetables 3 inches from heat until chicken is golden brown, about 6 minutes. Serve chicken and vegetables with pan juices.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.