Sheet-Pan Lemon Chicken with Carrots and Chickpeas

Method

1. Step 1 of 11

   Heat the oven to 220°C.

   220 °C / 428 °F

   220

2. Step 2 of 11

   Line a large baking tray with parchment.

   

3. Step 3 of 11

   Cut the carrots into thin rounds about 5 mm thick.

   • carrots

   

4. Step 4 of 11

   Drain and rinse the chickpeas.

   • tinned chickpeas

   

5. Step 5 of 11

   Slice the garlic thinly and zest the lemon.

   • garlic
   • lemon

   

6. Step 6 of 11

   Toss the carrots, chickpeas and garlic on the tray with 30 ml olive oil, the oregano, paprika, salt and pepper, then spread flat.

   • carrots
   • tinned chickpeas
   • garlic
   • olive oil
   • dried oregano
   • smoked paprika
   • salt
   • black pepper

7. Step 7 of 11

   Slice each chicken breast horizontally almost through and open it out flat so it cooks fast.

   • chicken breasts

   

8. Step 8 of 11

   Rub the chicken with the remaining oil, the lemon zest, salt and pepper and lay it on top of the vegetables.

   • chicken breasts
   • olive oil
   • lemon
   • salt
   • black pepper

9. Step 9 of 11

   Roast for 18 minutes.

   220 °C / 428 °F18 min

10. Step 10 of 11

    Check the chicken is cooked to 74 °C at its thickest point and the carrots are tender at the edges.

    • chicken breasts
    • carrots
    74 °C / 165 °FPoultry (whole, parts, and ground) to 74 °C / 165 °F

    

11. Step 11 of 11

    Squeeze the lemon over the tray and scatter with chopped parsley before serving.

    • lemon
    • flat-leaf parsley