Lemon Garlic Chicken Roasted Vegetables

• Serv:4
• Prep time: 15 minutes- Cook time 40 minutes
• Total time: 55 minutes

• boneless, skinless chicken thighs (about 15 pounds)
• 2 tablespoons olive oil, divided
  -3 cloves garlic, minced
• 1 lemon (zest and juice)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and freshly ground pepper, to taste
• 1 cup baby
• 1 cup cherry tomatoes halved
• 1 cup zucchini
• 1 small red onion, into wedges

Instructions

1. Preheat the oven to425°F (220°C Light oil a baking sheet or line with parchment.
   . In a small bowl, mix1 tablespoon olive oil, minced garlic, lemon, oregano, thyme, salt, pepper.
   3 Pat chicken thighs dry. Rub the lemon-garlic mixture evenly over both sides of the chicken.
   4 In a large, toss carrots, tomatoes zucchini and red onion with the remaining tablespoon of olive oil, salt, and pepper.
2. Arrange vegetables on the prepared baking sheet in a single layer. the chicken on top.
3. Bake for 25–30 minutes, or until the chicken reaches an internal of 165°F (74°C) and the vegetables are tender.
   7 Squeeze fresh lemon juice the dish before serving. Garnish with a light drizzle of olive oil if.

Tips

• For extra color, add sliced bell peppers or asparagus to the mix.
• If you prefer crisper vegetables, roast 450°F230°C) for the last 5–7 minutes.
• To save time, use-chopped vegetables from the grocery store### (approximate per serving)
• Calories:320
• Protein: 28 g
  Carhydrates: g
• Fat:14
• Fiber: 4 g