Roasted Chicken and Potatoes with Lemon Sauce

February 16, 2026

Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...

I love sauces! Lemon sauce is one of my favourites (next to cream sauce of course).

Roasted Chicken and Potatoes with Lemon Sauce

Original chicken recipe from Allrecipes.com

Makes 4-6 servings

Ingredient

1 chicken cut into pieces (or 6-8 assorted chicken pieces)
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon thyme
1/4 teaspoon black pepper
pinch cayenne
1/4 teaspoon garlic powder
1 onion sliced
4 medium potatoes, sliced
1 tablespoon oregano
salt & pepper
1/4 cup fresh lemon juice
1 cup chicken stock
2 tablespoons cold water
1 tablespoon corn starch

Directions

Preheat oven to 400F.
Run your finger between the chicken skin and flesh. Rub some spices under the skin and then on top of the skin.
Place sliced onion on the bottom of a glass baking dish and add chicken pieces on top. Bake for 40-60 minutes or until juices run clear. The time will depend on the size of your chicken pieces.
To prepare the potatoes, mix oregano, salt, pepper, lemon juice and chicken stock in a glass baking dish. Add potatoes. Cover and cook alongside the chicken for about 30 minutes or until potatoes are tender.
Remove chicken and potatoes to serving dishes and cover to keep warm. Transfer the juices from the chicken and the potato into a pot. Try not to get the onions in the pot. There should be about 2 cups liquid. If not add more stock. Bring to a simmer over high heat. Mix corn starch and cold water and add to simmering pot. It should thicken right away. Serve hot over potatoes and chicken.