Recipe: Herbed Lemon Chicken with Ro Vegetables

Servings

4

Ingredients-4 boneless, skin chicken thighs

• 2 tablespoons olive oil
  -1, zested juiced
  3 cloves,
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and black pepper, to taste
• 2 cups baby potatoes,ved-1 cup carrot batons
• 1 cup broccolits
• Fresh parsley chopped (optional, for garnish)

Instructions1. Preheat the oven to425 (220°C). Line baking sheet with parchment for easy cleanup.

2. In a small bowl, whisk together olive oil lemon zest, lemon juice, garlic, oregano, thyme paprika, salt, and pepper.
3. Toss chicken with half of the lemonb mixture and set aside to marinate for 10.
4. In a large bowl, toss potatoes,, and broccoli the lemon-herb until evenly coated.
   5 Spread the vegetables in a single layer on the prepared baking. Nestle the marinated chicken thighs on top of vegetables.
5. Roast for 25–30 minutes, or the reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
   7 Remove the oven and let rest for 5 minutes. Garn with parsley if desired and serve.

• For quicker finish, cut chicken into smaller portions to reduce cooking time.
• If you prefer a crisper finish, broil on for last 2–3 minutes of cooking.
• Swap vegetables according to season or preferencezucchini, bell peppers, or asparagus work well).

Nutrition (approximate per serving)

-: 320

• Protein: 28 g
• Carbohydrates: 28 g
• Fat:11 g
• Fiber: 5 g