Lemon & Artichoke Crispy Chicken & Root Vegetables

You know some nights you just want a healthy meal to suddenly appear in front of you without all the effort. You’ve been working all day, chasing around after the kids, cleaning, playing taxi driver and finally you look at the clock and have to think about what to cook. Yep, today was one of those days. I wasn’t feeling the inspiration but still wanted that healthy, delicious food to magically appear…well it didn’t!

Sorry, but the cold hard truth is that it ain’t going to happen.

So instead I pulled myself together and started making something that took little effort, but was super tasty and a crowd pleaser with all of my mob. I came up with this roasted meal that really is just chopping up some veggies, bit of browning and then waiting for the oven to do the rest.1

Lemon & Artichoke Crispy Chicken & Root Vegetables.

3 Tbsn ghee
1.5kg chicken thighs skin on, seasoned
2 parsnips
2 small sweet potato’s (or 1 large)
1-2 jars artichoke, drained
1 leek
1 shallot, largely diced
3 garlic cloves, halved
3 carrots
2 lemons + rind


  1. Place a big baking tray on your cook top and heat (I have a gas cook top and had to use two hobbs to even the temp). You could also do this in stages in a pan, but by doing this part in the baking tray you will hold onto a lot of the cooking juices and flavour.
  2. Melt the ghee and place the chicken thighs skin down to brown. It will take a couple of minutes, but you want some good colour, so the skin will stay crispy.
  3. While the chicken is browning, cut up all the vegetables to roughly even sizes, so that they will cook evenly.
  4. Once the chicken is browned on the skin side, turn it and add the large root vegetable lightly brown their edges.
  5. Then add the garlic, shallot, leek, artichokes (minus liquid) and the juice of both lemons and large strips of peel from one of the lemons. You can peel the large stripes of the lemon easily with a vegetable peeler.
  6. Place the whole oven tray into a preheated oven at 175 degrees for 30-40 minutes. The vegetables should be cooked through, while the chicken is still moist.
  7. Serve with your favourite greens and enjoy!


It really is very simple to do, especially after a long day. You also don’t have to wait long to feed your tired and hungry tribe. This dish would also be a great one to have at a pot luck dinner or just when friends are over and you have to feed a lot of people. Also, this Lemon & Artichoke Crispy Chicken & Root Vegetables would make a nice alternative to your sunday roast lunch.

The chicken and vegetables really soak up the lemon and artichoke flavour, its definitely not your usual roast vegetables. Notice I didn’t add any herbs either, this is because they would have competed too much with the two main flavours to confuse the dish I believe.

Now on those nights when your tired from all the running around, give this a try and you can eat an amazingly tasty and healthy meal with little effort.

Brooke x

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