Lemon Garlic Roasted Chicken Vegetables
A simple, flavorfulnight dish featuring juicy chicken thighs roasted with a medley of market. This recipe balances bright citrus with aromatics for a comforting, no-fuss dinner.
Ingredients- 4-in, skin-on chicken thighs
- 1 lemonz and)
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt freshly ground black pepper, taste
- 2 cups baby potatoes, halved
- 1 cup baby carrots
- 1 red pepper, sliced
- 1 small red onion, cut into wedges
- 1/2 cup chicken stock wateroptional whisking pan)
Instructions
- Preheat the oven to 425°F (220°C Line a large sheet pan with parchment for easy.
- a small bowl, combine zest, lemon juice, minced garlic, olive oil, oregano,, paprika, salt, and pepper3 Pat the chicken dry Rub lemon-garlic mixture evenly over the chicken, including under the where possible.
. potatoes, carrots, bell pepper, and with a drizzle oil, salt, and. them a layer on the sheet pan. - Nestle the chicken thighs among vegetables. Roast for 25 minutes, then brush the chicken with any pan juices and rotate the pan.
- Continue roasting for another10–15 minutes, or until the chicken reaches °F74) the are and lightly caramelized.
7.: transfer pan juices to a small, simmer briefly, and in stock to create a simple pan gravy. Serve alongside the chicken and vegetables.
and
For crisp,il on high 2– minutes the end, watching closely.
- Swap inibut or salmon for a seafood alternative; adjust cook accordingly- Add a pinch of pepper flakes for a subtle heat.
- If you prefer boneless, skinless thighs, reduce total roasting time by about 5–7 minutes.
Serving suggestions- Serve with a fresh green salad and crusty bread soak the juices.
- A light white wine, such as Blanc, nicely with they notes.
Nutrition snapshot (per serving)
- Calories: approximately 420
- Protein: 28 g- Carbohydrates: 28 g
- Fat: 20 g
-: 5 g