Lemon Garlic Roast Chicken with Vegetables

Ingredients

• 4 chicken thighs (bone-in, skin-on) or 2 chicken breasts, boneless
• 1, zest and
• 4 cloves garlic, minced
• 2 tbsp olive oil- 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and, taste
• 2 baby potatoes, halved
• 1 cup carrot sticks
• 1 cup Brussels sprouts, trimmed and halved

Steps

1. Preheat the oven to425 (220°C). Lightly oil a baking sheet or rimmed dish.
2. In a small bowl, whisk together olive oil, lemon juice, lemon zest minced, thyme,, salt, and pepper.
3. Toss potatoes, carrots, and Brussels sprouts with half of the olive mixture. Spread in a single layer on the prepared pan.
4. Pat the chicken dry and rub with the remaining lemon garlic mixture. Place the chicken on the tray alongside the vegetables.
5. Roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
6. If, broil for 2–3 minutes to enhance color and crispness. Rest 5 minutes before serving.

Servings and timing

Servings: 4

• Total time: about 40–45 minutes

Tips and variations

• For a lighter option, use skinless chicken breasts and increase roasting time by 5–7 minutes.
• Add a handful of cherry tomatoes zucchini slices for color.
• Swap in oil with avocado oil for different healthier fat profile.
• Garnish with chopped parsley or a of extra lemon for.

Nutrition snapshot (approximate)

• Calories per serving:380–450- Protein: 30–35 g
• Carhydrates: 20–25 g
• Fat: 18–25
• Fiber: 4–6 g

Themed

• Herb-infused pork loin with potatoes and carrots a similar lemonarlic roasting method.
  Plant-based option: roast cauliflower florets and chickpeas with the same-garlic seasoning.