Here at the Conscious Cleanse, we’re always aiming to create healthy recipes that will please kids and adults alike. Ones that are quick and easy to make, and will satisfy even the pickiest eaters (regardless of age). This Lemony Roasted Chicken is the perfect “set it and forget it” solution. You can prep it in one dish or toss it together and leave it in the slow cooker so it’s ready when your family is ready to eat.
Because no matter how low-key the day has been, once roughly 4-6 pm rolls around and it’s time to think about dinner, things can get stressful.
If you don’t have anything planned, there’s the whole process of figuring out what to prepare. If you do have a plan, you need to expend more energy at the end of the day to execute it.
And if you have kids, you’re painfully familiar with the whirlwind of chaos that comes at the end of the day.
Experts call this “Arsenic Hour,” the very hectic time of day when kids are hungry, tired and all they want is the full attention of their parents. It’s the un-perfect storm that makes getting a healthy dinner on the table a serious challenge.
Whether you have kids or not, you can probably relate. After a long day of work, you’re also tired, hungry and wanting nothing more than just to relax, get some exercise, or chat with a loved one about your day. You don’t want to spend too much time focusing on cooking.
With an easy one-pan dish like this Roasted Chicken, you don’t have to! Check out the recipe below. It’s so versatile that we hope you’ll add it to your weekly dinner rotation.
Not so sure about turnips? Feel free to swap them out for carrots, beets or parsnips. Any combination of the three with green beans would be delicious too.
Now it’s your turn! What’s your biggest challenge in the kitchen? Tell us about it in the comment section below.
With love and time-saving dinners,
The Conscious Cleanse Team
Lemony Roasted Chicken
- 4 tbsp coconut oil, melted if hardened
- 2 lemons; 1 thinly sliced, 1 juiced
- 4 cloves garlic minced
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 2-3 cups fresh green beans
- 2 medium-size turnips, peeled and sliced then quartered
- 4 chicken thighs
Preheat oven to 450°F. Brush a large baking dish or cast-iron skillet with 1 tablespoon of coconut oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, whisk together 3 tablespoons of coconut oil, lemon juice, garlic, salt, and pepper. Add green beans and turnips (or veggies of choice) and toss to coat.
Using a pair of tongs, remove the green beans and turnips; arrange them on top of the lemon slices. Save excess coconut oil lemon mixture for the chicken.
Place chicken in the bowl of coconut oil lemon mixture and coat thoroughly. Transfer chicken thighs to dish or skillet, on top of vegetables. Drizzle remaining coconut oil lemon mixture on top of chicken.
Roast for 35 minutes. Once cooked (you can use a thermometer to check, it should read 160°-165°F), remove the chicken from dish or skillet. Place beans and turnips back into the oven for 10 additional minutes or until turnips are tender.
Place a piece of chicken on each of four serving plates; divide the vegetables equally. Serve warm.
If you want more easy weeknight meals like this one, we invite you to join our online community! When you join, you’ll receive regular new recipes and healthy lifestyle tips. As a welcome gift, we’ll send you our FREE Family Clean Eating Guide with 5-Day Meal Planner to help you plan your weekly meals with ease!
Welcome! We’re so glad you’re here.
When you give recipes, it would be helpful to be able to print them. Just the recipe. I don’t do Facebook, etc. so don’t know if that is an option.
I appreciate your book and health eating ideas.
Yes! That is a great suggestion. We are going to update our website soon and we’ll be sure to include your feedback. Thx!
I made your Lemon Chicken dish this evening and it was sooooo delicious! Instead of the parsnips I used zucchini and shiitake mushrooms and it was really fabulous. The coconut oil didn’t stay melted during my prep but it works out just fine anyway. Thanks for the recipe!
Fantastic! I love your veggie variations! Yum!
I made this using 3 TBSP of olive oil because I can’t eat coconut. Also swapped out the turnips with zucchini and mushrooms as per other comment. Super fabulous!
Hi Natalie, those swaps sound delicious! We’re so glad to hear you loved this recipe. We hope it becomes a staple in your weekly dinner rotation! XO, The Conscious Cleanse Team.