Lemon chicken with roasted vegetables

Cut all the vegetables into 3 cm pieces. Pat the chicken dry and rub with oil, lemon zest, thyme, salt and pepper.

• Cut the carrots slightly smaller than the zucchini.
• Keep the lemon juice for later.

Look for this: The vegetables are even and the chicken skin is completely dry.

Spread the vegetables over a large tray, place the chicken skin-side up and tuck lemon wedges between the pieces.

• Use two trays if the ingredients overlap.

Look for this: Every piece has some room and all the chicken skin is exposed.

Roast, turning the vegetables and basting the chicken with the tray juices halfway through. Do not turn the chicken.

• Add the juice of half a lemon after 30 minutes.

Look for this: The skin is golden and the vegetable edges are beginning to caramelise.

Check the thickest part without touching the bone, then move the chicken to a serving dish and rest before serving with the vegetables.

• The internal temperature must reach 74°C.

Look for this: The juices run clear and the meat stays juicy.