Lemon Garlic Chicken with Roasted Veget

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 tbsp olive oil, divided
• 4 garlic cloves, minced
  1 lemon (zest and juice)
• 1 tsp dried oregano
• Salt and freshly ground pepper
• 2 cups baby potatoes, halved
  1 cup, into-sized pieces
• Optional: fresh parsley for garnish

Instructions

. Preheat oven to425°F (220°C).

2. In a bowl, toss potatoes and with 1 olive oil, salt, and pepper Spread on a large baking sheet and roast for 15 minutes.

3. While vegetables roast, chicken dry and generously with salt, pepper, and oregano.

4. In a skillet, heat the remaining tablespoon of olive oil over medium-high heat. Place the chicken skin-side down and sear until the skin is golden and crisp, about 5–7. Flip and cook for 2 minutes more5. Remove skillet from heat. Add minced garlic, lemon zest, and lemon juice to the skillet; stir briefly to release aroma.

. Transfer the skillet with chicken to the ovenor nestle the chicken onto the parchment with vegetables). for20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

7. Remove from oven, let rest for 5 minutes. Garnish with chopped parsley if desired and serve alongside the roasted vegetables.

• For extra crispiness, broil for 2–3 minutes the end.
  Swap potatoes for Brussels sprouts a mix of zucchini and bell peppers for a lighter variation.
• half lemon juice and half chicken broth a lighter sauce.

Nutrition (approximate)

• Servings 4
• Calories per serving: ~420
  Protein: ~28 g
• Carbo: ~28 g
• Fat ~22 g
• Fiber: ~5 g