Lemon Herb Chicken with Ro Vegetables

Servings: 4 | Total Time 45 minutes

Ingredients

• 4 boneless, skinless chicken thighs
• 2 olive oil
  lemon (zest and juice)
• 3 garlic, minced
• 1 teaspoon oregano
• 1 dried thyme
• salt and black to taste
• 2 cups broccoli florets
  2 cups carrots
• 1 red bell pepper, sliced
• Optional: parsley

Instructions

1. Preheat oven to 425°F (220°C). Line a sheet with parchment paper.
2. In a small bowl whisk together olive, lemon zest, lemon juice, minced garlic, oregano thyme, salt, and pepper.
   . Pat the chicken thighs. Toss with a portion of the marinade to coat evenly; set aside for 5 minutes.
3. Arrange broccoli, carrots, and bell pepper on the prepared sheet. Drizzle with a light touch of oil and season with salt and pepper5. Nestle theinated chicken among the vegetables. Spoon any remaining over the chicken6. Roast for 25–28 minutes, or until the chicken reaches an internal temperature of 165°F (°C) and the vegetables are tender.
4. If desired, broil –3 minutes to caramelize the edges. Remove from oven and let rest for minutes.
5. Garn with chopped parsley and serve.

Tips

• For extra flavor, marinate the chicken for up to 2 hours in the refrigerator.
• Substitute vegetables based on what’s in season or on hand—zucchini, onions, or asparagus work well.
• Pair with a light quinoa or brown for a complete one-pan meal.

Nutritionapproximate)

• Calories: 320 per
  Protein 28 g
  -bohydrates: 14 g
• Fat: 16 g
  -: 4 g

Variations

• Use chicken breasts for a leaner cut, adjusting cooking time to avoid dryness.
• Add a pinch of chili flakes a subtle heat.