Lemon-Garlic Chicken with Tasty Sprinkle

A showstopper that’s easy to make: juicy roast chicken and caramelized veggies flavored with Tasty Sprinkle. Perfect for weeknights or dinner guests — one pan, big flavor.

Ingredients

• 8 bone-in, skin-on chicken thighs (about 1.2 kg / 2.5 lb) or 4 large chicken breasts
• 600 g (1.3 lb) baby potatoes, halved (or Yukon gold), OR 4 medium potatoes cut into 2 cm / ¾" chunks
• 2 medium carrots, cut on the diagonal into 1 cm slices
• 1 red bell pepper, cut into 2 cm pieces
• 1 small red onion, cut into wedges
• 3 tbsp olive oil, plus extra for drizzling
• 2 tbsp fresh lemon juice (about 1 lemon)
• 3 cloves garlic, minced or grated
• 2 tbsp Tasty Sprinkle (approx.; adjust to taste)
• ½ tsp black pepper (optional — Tasty Sprinkle may already contain pepper)
• Lemon zest from 1 lemon (for finishing)
• Fresh parsley, chopped (for garnish)

Optional finishing (recommended)

• Lemon wedges to serve
• Garlic aioli or plain yogurt for dipping

Directions

1. Preheat the oven to 220°C / 425°F. Line a large rimmed baking sheet with parchment or lightly oil it.
   
2. In a large bowl whisk together 3 tbsp olive oil, lemon juice, minced garlic and 2 tbsp Tasty Sprinkle. If your Tasty Sprinkle already has a fair bit of salt, do not add extra salt now. Add black pepper if desired.
   
3. Add the chicken to the bowl and toss to coat. If you have time, cover and marinate 15–30 minutes (or refrigerate up to 4 hours) — even a short rest helps flavor penetrate.
   
4. In a second bowl toss the potatoes, carrots, bell pepper and onion with a drizzle (about 1 tbsp) of olive oil and 1 tbsp Tasty Sprinkle until evenly coated. Spread the veggies in a single layer on the prepared sheet pan leaving space for the chicken.
   
5. Place the chicken pieces skin-side up among the vegetables on the sheet pan. Brush any remaining marinade over the chicken skin. Drizzle a little extra olive oil over exposed potato pieces for extra crispiness.
   
6. Roast in the preheated oven 35–45 minutes, or until the chicken is golden and cooked through (internal temperature 74°C / 165°F for chicken breasts; thighs can be 75–80°C / 167–176°F for tender meat) and the potatoes are tender and caramelized. If the veggies cook faster than the chicken, remove them and continue roasting the chicken a few minutes longer.
   
7. For extra crisp skin, switch to broil/grill for 2–3 minutes at the end — watch closely to avoid burning.
   
8. Remove from oven, sprinkle with lemon zest and chopped parsley, and let rest 5 minutes. Serve with lemon wedges and optional aioli.

Tips & Variations

• Make it spicier: sprinkle a pinch of cayenne or chili flakes into the marinade if you want more heat.
• Chicken swap: boneless skinless breasts work — reduce roast time to 22–28 minutes.
• Oven swap (healthier): roast at 200°C / 400°F for 40–45 minutes for less color but still delicious.
• Vegetarian option: replace chicken with thick cauliflower steaks or chickpea patties; roast until golden.
• Meal prep: store leftovers in an airtight container refrigerated up to 3 days. Reheat in the oven at 180°C / 350°F to keep veggies crisp.