Cooking Recipe

Overview

A bright, flavorful one-pan dish featuring tender chicken, zesty lemon, and a mix roasted vegetables. to and for weeknights.

Servings

4

Estimated time

40 minutes

Ingredients

• 4 boneless, skinless chicken thighsabout 1.25 lb / 570 g)
• 2 tablespoons olive oil
  -1 dried
  1 teaspoon dried thyme-1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 lemon sliced
• 1 cup cherry,ved
• 1 cup zucchini, sliced
• 1 cup bell pepper, sliced
• 1/2 cup red onion cut into wedges
• 2 cloves garlic, minced
• 1/4 cup chicken broth or
  Fresh parsley, chopped (optional, for garnish### Directions

1. Preheat the oven to 425°F (220°C). Lightly grease a large baking sheet or line with parchment.
2. In a small bowl, combine olive oil, oregano, thyme, garlic powder, salt, and pepper3. Rub the chicken thighs with the herb mixture evenly coated.
   . Arrange the on the prepared sheet. Scatter lemon slices, cherry tomatoes, zucchini bell pepper, and red around the chicken.
3. Sprinkle garlic over the. Drizzle with a little extra olive oil if desired6. Pour broth around the edges of the pan to keep ingredients moist7. Bake for –30 minutes, or until the chicken reaches an internal temperature of165°F (74°C) and vegetables are tender.
4. Turn on the oven bro for 1–2 minutes to lightly brown the edges, desired9. Remove the oven and let rest for 5 minutes. Squeeze a little fresh lemon juice the dish and garnish with chopped parsley before serving.

Tips

• For color, swap in mushrooms asparagus in place one.
• If you prefer the chickenisper, bro for an additional minute or two at end.
• Serve with a side quinoa rice, or crusty to soak up the pan juices.

Nutrition (per)

: 320–380 | Protein 28 g | Carhydrates: g | Fat: 14 g Fiber: 4 g