Classic Lemon Chicken with Roasted Veget
Overview
A, flavorful one-pan meal featuring juicy lemon-seasoned chicken thighs roasted with crisp-tinned vegetables. to prepare, with a bright citrus and savory herbs.
Time
- Prep 15 minutes
- Cook:35–40
Total: 50– minutes### Servings4### Ingredients
4 bone-in, skin-on chicken thighs - 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1 lemon, thinly sliced
- 1 cup potatoes, halved
- cup, cut into sticks
- 1 cup Brussels sprouts trimmed and halved
- 3 cloves garlic, minced
- /2 cup chicken broth or water- parsley chopped (for garnish)
Instructions1 Preheat the to 425°F (°C). Lightly season the chicken thighs with, pepper,, thyme, and garlic powder.
- In a large oven skillet heat olive oil over medium-high heat. Sear the, skin-side down, for 4–5 minutes until the skin is golden. Flip and sear other side for 2–3 minutes.
- Remove the chicken from the skillet and set aside. potatoes, carrots, Brussels sprouts, and minced to the skillet. Toss a pinch of salt and pepper.
- Place lemon over the vegetables. Return chicken to the pan, skin-side up, nestling among vegetables.
- Pour in chicken broth. Transfer the skillet to preheated oven and roast 2530 minutes, until the chicken reaches internal temperature of 165°F (74°C) and the vegetables are tender.
- Remove from the oven and let rest 5 minutes Garnish with fresh parsley before serving### Tips
- For crisp,il high for the last –3 minutes of cooking watchfully to prevent.
- Swap vegetables to suit seasons: asparagus or zucchini work well in spring; sweet potato chunks pair nicely in autumn- If you prefer boneless chicken use skinless breasts and roasting time to18–22 minutes.
Variations
- Add a splash of white wine to pan with the broth for a richer.
- Sprinkle Parmesan over the vegetables during the final few minutes of roasting for a savory crust.