Pan-Roasted Chicken and Vegetables


2 tbsp olive oil
4 Lenard’s chicken thighs
1 bulb garlic
1 zucchini, sliced
1 red onion, sliced
8 cherry tomatoes
½ pumpkin, sliced
1 tbsp parsley
1 tsp rosemary
1 tsp thyme
Salt and pepper, to taste


Preheat oven to 220°C and oil a baking tray or oven-safe pan.

In a small bowl, mix together the parsley, rosemary, thyme and salt and pepper. Lay out the chicken thighs on a plate, drizzle with oil and sprinkle half of your herb mixture over, making sure to coat both sides of the chicken.

Lay the chicken out on the baking tray, and arrange the vegetables around the chicken thighs. Sprinkle with the other half of your herb mixture. Cut a garlic bulb in half horizontally and place on the baking tray in between the veggies. Place baking tray in oven and bake until the chicken is golden-brown and the vegetables tender; about 35 minutes, turning halfway.

Remove baking tray from oven and serve hot. Enjoy!