Lemon Chicken Roasted Vegetables

es: 4 | time: 1 hour

• 4 boneless, skinless chicken thighs or breasts
  -2 tablespoons olive oil
• cloves garlic, minced
• Zest of1 lemon
• of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon dried
• 1 teaspoon paprika
• Salt and freshly ground black pepper, to taste
• 1 cup baby potatoes, halved
• 2 cups broccolits
• 1 cup carrot sticks

Instructions

1. Preheat the oven to 425 (220°C Line a baking sheet with parchment for cleanup.
2. In a small, whisk together olive oil, minced garlic, lemon zest, lemon juice, oregano,, paprika,, and pepper3 Pat the chicken dry. with half of the marinade and set aside to marinate for 10 minutes.
3. On the sheet, arrange potatoes,, and carrots Drizzle with a little oil and season with salt and pepper.
4. Nest the marinated chicken among the vegetables. Pour the remaining over chicken6. Bake for 25–30 minutes, or until the chicken reaches 165°F (74°C) and the are tender.
   . a golden finish, turn the broiler for 2–3 minutes, watching closely to avoid burning.
5. Let dish rest for 5 before serving. with lemon if.

Tips

• For a lighter option, swap thighs for chicken breasts and cooking accordingly.
• Add olive oil-packed olives or capers for a Mediterranean twist.
• with a simple quinoa or brown rice to round the meal.

Nutrition (approximate)

• Calories: 330 per serving
  Protein g- Carbohydrates:20 g
  Fat: 14 g
• Fiber: 4 g

Variations

• Herb mix: Use rosemary thyme in place of oregano for a different aroma.
• Spicy kick: Add a pinch of flakes to the marinade.