Lemon Garlic Chicken with Roasted Vegetables

ingredients

• 4eless, skin-on chicken thighs (about 1.5 pounds)
• 2 olive oil, divided
• cloves garlic, minced
  Z of 1 lemon
• 3 tablespoons lemon juice
• 1 dried
• 1 teaspoon dried thyme
  -1/2 teaspoon smoked paprika
• Salt and freshly ground black, to taste- 1 cup baby potatoes, halved
• 1 cup red pepper cut into 1-inch pieces
• 1 cup zucchini, sliced into half-moon pieces
• Fresh parsley, chopped (optional, for garnish)

instructions

1. Preheat the oven to425°F (220°C). Line a baking sheet with parchment paper easy.
2. In a small bowl whisk 1 tablespoon olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, paprika, salt, and pepper.
3. Pat the chicken thighs dry. Rub mixture all over the chicken, coating evenly. Let marinate for 10 if time allows.
   4 On the prepared baking sheet, toss potatoes with the remaining 1 olive oil, salt, and pepper Spread into a single layer.
   5 Roast potatoes for 10 minutes, add peppers and zucchini. Toss to coat and arrange around the potatoes.
4. Nestle the seasoned chicken thighs among the vegetables. Pour any remaining over the chicken.
5. Roast for 20–25 minutes or until the reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
6. If desired, broil for 2–3 minutes to achieve a lightly charred. Remove from oven and for 5 minutes.
7. Garnish chopped parsley before serving.

tips

• For a quicker version use skinless breasts and monitor cooking time closely to avoid overcooking.
• vegetables based on what’s in season; cherlery onions and carrots also work well.
• To add a creamy finish, stir a tablespoon of heavy cream or a splash of chicken stock to the pan after.

nutrition

Approximate per serving: 380 kcal, 22 g protein, 20 carbohydrates 18 g fat,4 g fiber. Values will vary ingredient and exact portions.