Lemon pepper chicken with vegetables

Easy delicious one-pan dinner!


Serves 4

1 kūmara, peeled and cut into small chunks
1 kohlrabi or swede, peeled and diced
1 red onion, peeled and cut into quarters 
2 carrots or parsnips, peeled and cut into chunks
2 handfuls spinach leaves
4 chicken thighs, each cut in half
3 tbsp olive oil
2 tbsp lemon pepper seasoning 
1 tbsp garlic powder
1 lemon
½ cup chopped parsley


Preheat oven to 200°C.
In a small bowl mix together lemon pepper seasoning, garlic powder and a pinch of salt. Rub the seasoning mix and two tablespoons of olive oil over all sides of the chicken. 
Place the chicken pieces into a large baking dish.
Place the prepared kūmara, kohlrabi (or swede), carrots and onion into a bowl and drizzle with a tablespoon of olive oil. Season to taste. 
Place vegetables evenly around the chicken.
Bake in the oven for 25-30 minutes or until the vegetables are tender and chicken is cooked. 
Remove from the oven when cooked, stir through spinach leaves to wilt.
Cut lemon in half and squeeze over lemon juice from one half.
Garnish with lemon slices (from remaining half) and parsley.