Lemon Garlic Chicken with Roasted Vegetables

ings: 4 | Time: 45 minutes

Ingredients

• 4 boneless, skinless chicken thighs (or 2 large chicken breasts)
• 2 tablespoons olive oil, divided
• 3 cloves garlic minced
  -est of 1 lemon
• of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/ teaspoon paprika
• Salt and freshly ground black pepper, to taste
  -1 cup baby potatoes, halved
• 1 cup carrot sticks
• 1 cup zucchini rounds
• Fresh parsley, chopped (optional, for garnish)

Instructions

. Preheat oven to 425°F (220°C). Line a baking sheet with parchment easy.

2. In a small bowl, whisk together 1 tablespoon olive oil, minced garlic, lemon zest, lemon, oregano, thyme, paprika,, and pepper.

3 Pat chicken. generously the lemon-garlic mixture and set aside.

4. In large bowl, toss potatoes, carrots, and zucchini with the remaining 1 tablespoon olive oil, salt, and pepper.

5. Spread the vegetables in a single layer on the baking sheet. Nestle the marinated chicken on top.

6. Bake 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are.

7. If desired, broil for 1–2 minutes to lightly brown the chicken. Remove from oven and let rest 5 minutes.

8. Garnish with chopped parsley and serve hot.

Tips

• extra brightness, add a of wine2 tablespoons) to the sauce before baking.
• Swap based on what you have bell peppers, broccoli, or Brussels sprouts work well.
• To meal-prep, portion everything into containers; the chicken stays juicy when with the roasted veg.

Nutrition (per serving)

• Calories: ~340
• Protein ~28 g
• Carbohydrates: ~20 g
• Fat: ~14 g
• Fiber: ~5 g

Variations- a dairy-free version, omit butter cheese-based finishing touches.

Add a pinch of chili flakes for a mild kick.