Lemon Garlic Chicken & Veggies
EASIER THAN TAKEAWAY!

Step 1: Get ready, champion! Preheat your oven to 200°C (that's fan-forced, if your oven has that setting). Find a big baking tray and line it with baking paper – this makes clean-up a breeze. That's your secret weapon for minimal washing up!

Step 2: Veggie prep. Wash and peel your potatoes and carrots. Cut the potatoes into roughly 2cm chunks – aim for similar sizes so they cook evenly. Cut the carrots into similar sized pieces, or into rounds. If using fresh broccoli, break it into small florets. SAFETY FIRST: When cutting, always tuck your fingers in like you're holding a claw; slow and steady wins the race, mate.

Step 3: Chicken prep. Open your packet of chicken thighs. Don't worry, they're not scary! Pat them dry with some paper towel if they feel a bit wet. Cut each thigh into 2-3 pieces, again, aiming for similar sizes as the veggies. This helps everything cook at the same pace. When cutting, keep those fingers tucked in and go slow.

Step 4: Seasoning time! In a large bowl (or directly on the baking tray if you're feeling adventurous and want even less washing up), combine your chopped potatoes, carrots, broccoli, and chicken. Add the olive oil, minced garlic, dried oregano, salt, and pepper. Give it a good toss with your hands (wash 'em first!) or a big spoon until everything is evenly coated. You're layering on all that flavour.

Step 5: Lemon zing. Cut your lemon in half. Squeeze about half the lemon juice over the chicken and veggies. Then, slice the other half of the lemon into thin rounds and scatter them over the tray. This isn't just for looks; it adds extra citrusy punch!

Step 6: Bake it! Spread the chicken and veggies out in a single layer on your prepared baking tray. Don't pile them up, or they'll steam instead of getting nice and golden. Pop the tray into your preheated oven. Bake for 25-30 minutes.

Step 7: Check and finish. After 25-30 minutes, pull the tray out (careful, it's hot!). Give it a gentle shake or a quick stir with a spatula to make sure everything's cooking evenly. Stick a knife into a potato chunk – if it's soft, it's cooked. The chicken should look golden brown and be opaque all the way through, with no pink bits. SAFETY: Use a meat thermometer if you have one; cook chicken until it reaches 75°C internal temperature for safety. If it's not quite done, put it back for another 5-10 minutes. Serve it up and bask in your culinary glory!