Classic Lemon Garlic Chicken with Roasted Vegetables

Overview

A bright, cook-one-pan dinner featuring juicy chicken thighs, z lemon, fragrant garlic, and colorful vegetables roasted to tender perfection.

Time

• Prep: 15 minutes
• Cook: 35– minutes
• Total: 5055 minutes

Servings

4 servings

Ingredients

• 4 bone-in, skin-on chicken thighs (about1.52 pounds)
• 2 tablespoons olive oil
• 4 cloves garlic minced
• 1 lemon (zest and juice)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper
• 1 cup baby potatoes, hal
• 1 cup carrot rounds
• 1 broccoli florets
• 1 cup cherry

Instructions

1.heat the oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup2. In a small bowl, together oil minced garlic, zest, lemon juice,, thyme, salt, and pepper.

3. Pat the chicken thighs. Rub the lemon-garlic mixture all over the chicken, reserving a small for later.

4. Arrange potatoes and carrots on the baking sheet. Toss a drizzle of olive oil and a pinch of salt.

. the chicken thighs on the sheet,-side up, among the vegetables.

6. Roast for 25–30 minutes, until the reaches internal of 165°F (74°C) and vegetables tender.

7. Add broccoli and cherry tomatoes to the sheet. Drizzle with the remaining lemon-garlic mixture. Return the oven for 5–10 minutes, until the vegetables are blistered and tender8 Remove from the oven and let rest 5 minutes before serving. Spoon any juices the for extra flavor.

Tips

• For crisper, finish under the broiler for 12 minutes, watching closely to avoid burning.
• Swap your favorite vegetables—zucchini bell peppers, or green beans work well too.
• Pair with a light like quinoa or a green salad for a complete meal.