Herbed Lemon Chicken with Roastedables### Overview
A bright, family-friendly weeknight dinner featuring juicy thighs, fresh herbs, and a colorful medley of roasted vegetables.
Serving
es 4
Prep & Cook Time
Total time: 45 minutes
Ingredients
- 4 bone-in, skin-on chicken
- tablespoons olive oil
- 1 lemon, zested ju
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
-1 teaspoon dried oregano
Salt and black pepper, to taste - 1 cup baby potatoes, halved
-1 cup carrot coins - 1 cup Brussels sprouts, trimmed and hal
- small red onion, cut into wedges
Instructions
- Preheat oven to425°F (°C). Line a large sheet with parchment easy.
- In a small bowl, combine olive oil, lemon zest, lemon juice minced, thyme, rosemary, oregano, salt, and pepper.
- Pat chicken thighs dry. the herb-lemon mixture evenly over all sides of the chicken.
. potatoes, carrots Brussels, and red onion with a drizzle of olive oil,, and pepper. Spread vegetables in a single layer on the prepared baking sheet. - the chicken thighs the same sheet, skin up among the vegetables.
- Roast for 25–30 minutes, or until the chicken reaches an internal temperature of °F (74°C) and the vegetables are tender and caramelized.
. Optional: broil 2– minutes to crisp the chicken skin. Remove from and for 5 minutes before serving. - Squeeze additional lemon juice over the dish to taste before serving.
Tips
- For faster prep, use boneless, skinless thighs and reduce roasting time by 5– minutes.
- vegetables based on seasonality broccoli zucchini, or peppers well.
- Garnish with a handful of chopped parsley for a finish.
Variations
- Swap chicken for chicken breasts, but monitor internal to avoid overcooking- Add a pinch of red pepper flakes to herb mix for a subtle kick.
Nutritional Snapshot (per)
Calories: ~420; Protein: ~28 g Carbohydrates: ~28 g; Fat ~22 g; Fiber: ~6 g