Classic Lemon Garlic Chicken with Roasted Vegetables### Overview
bright, flavorfulnight roast featuring chicken thighs, lemon, garlic,Tender vegetables roasted to perfection Simple staples yield a comforting, well-balanced.
Servings
portions
Total time
45–55 minutes
Ingredients
- 8 bone-in, skin-on chicken thighs (about 2 pounds)
- 4 cloves garlic, minced
- 1 large lemon, zest and juice
- tablespoons olive oil
- 1 dried oregano
- 1 teaspoon thyme
- 1 paprika
- Salt and ground black pepper, to taste
- 1 pound baby potatoes, halved
2 cups baby carrots or carrot sticks - 1 red bell pepper, cut into bite-sized pieces
- 1 head garlic cloves separated (optional for extra depth)
- Fresh parsley, choppedfor garnish)
Instructions1. Preheat the oven to °F220°C). Lightly oil a large baking or pan2. In a small, whisk together garlic, lemon zest, lemon juice, olive oil, oregano, thyme, paprika, salt, pepper.
3 Pat the chicken thighs dry. Rub lemon-garlic mixture all over the chicken pulling some under the skin if possible for extra.
4. the roasting pan, arrange potatoes, carrots, red pepper, and head garlic halves (if using). Drizzle with a touch of olive oil and a pinch of salt. Toss to coat evenly.
5. Nestle the marinated chicken thighs on top the vegetables, skin side up.
6. Roast for 25–30 minutes, then bas with pan juices. If the vegetables are tender and the chicken skin is golden crisp, continue roasting for an additional 5–10 minutes until the internal temperature reaches 165°F (°C).
7 Remove from the oven and let rest 5 minutes. Squeeze a little extra juice the dish and sprinkle with chopped parsley before serving.
Tips and variations
- Forier, broil on high for – minutes the, watching closely to prevent burning.
Swap vegetables based on what you have Brussels sprouts,, or onions work well. - Use boneless, skinless chicken breasts if preferred, but reduce roasting time to prevent drying.
- Add a pinch of red pepper flakes for a subtle heat.
Sides suggestion
Serve with a simple green salad or steamed quinoa to balance richness.
- light white wine, such as Sauvignon Blanc, pairs nicely with the citrusy flavors.
Storage reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently in the oven at °F175°C) for 10–15 minutes, or until warmed.
Nutritional snapshotper serving)
- Calories: ~360–420
Protein: 28– g- Carbohydrates:20–25 g - Fat –22 g
-: 4–5 g