Lemon & Garlic Roast Chicken Thighs with Mediterranean Vegetables & Green Goddess Dressing

Gently spiced, lemony chicken with crispy roasted veg combine perfectly with the flavour of our couscous and the herby Green Goddess inspired dressing adds a lovely tang to this tasty and satisfying meal for two (can easily be scaled up to feed 4).


Place the chicken thighs in a food bag and add all the marinade ingredients and massage into the chicken. Leave for 30 minutes or longer if you have the time.

Preheat the oven to 220c/200fan/gas 7.

Place the vegetables onto a baking tray. Drizzle with olive oil and season.

Sit the chicken thighs skin-side-up on a separate baking tray or in an oven proof dish and pour over any marinade from the bag.

Place both trays in the oven and cook for 45 minutes or until the vegetables are beginning to char at the edges and the chicken is golden brown and cooked through.

While the chicken is cooking prepare the couscous according to the packet instructions and fluff with a fork.

To make the dressing, place the yogurt, mixed herbs, lemon juice, olive oil, capers, garlic, salt, and pepper into a small food processor. Blitz until well combined. Season to taste.

Serve the roasted chicken and veg with the couscous and the green dressing on the side.



  • 4 chicken thighs, skin on, bone in
  • juice of 1 lemon
  • 2 cloves of garlic, minced or grated
  • 1 tsp turmeric
  • 1 tsp paprika
  • salt & black pepper
  • 1 red and 1 yellow pepper, deseeded, cut into large chunks
  • 1 small courgette, cut into 5mm thick strips
  • 1 red onion, peeled, cut into 6-8 wedges
  • 2 tbsp olive oil
  • 1 x packet Ainsley Roasted Vegetable Couscous
  • For the Dressing
  • 245g Greek yogurt
  • 30g mixed soft herbs (dill, mint, tarragon and/ or coriander, parsley)
  • 2 tbsp snipped chives
  • 2 tbsp lemon juice
  • 1 tbsp extra-virgin olive oil
  • 2 tsp small capers
  • 1 clove of garlic
  • ¼ tsp sea salt
  • freshly ground black pepper