Lemon Garlic Chicken with Roasted Vegetables

Ingredients

-4 bone-in, skin chicken thighs

• tablespoon olive oil
• 2 garlic minced
• Juice and zest of1 lemon
  1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste- 2 cups baby potatoes, halved
• 1 cup carrot sticks
• cup florets

Instructions

1. Preheat the oven to 425°F (°C). Lightly oil a baking sheet or line with parchment.
2. In a small bowl, combine olive oil, minced garlic, lemon juice lemon zest, oregano, thyme, salt, and pepper.
   3 Toss potatoes,, and broccoli with half of the lemon-herb mixture. Spread on the baking sheet.
3. Pat the chicken thighs dry and the remaining lemon-herb mixture onto the skin.
4. Nestle the chicken among vegetables Roast for 25– minutes, or until the chicken reaches internal temperature of 165 (74°C) and the vegetables are tender.
5. Optional: broil for 23 minutes to the chicken skin. Let rest 5 minutes before serving.

Tips

• For extra color, add red bell or cherry tomatoes the vegetable mix- If using boneless, skinless thighs, reduce time by –7 minutes and monitor doneness closely.
• Pair with a green salad or a side of quinoa for a complete meal### Nutrition (per serving-: 420
  Protein 32 g- Carbohydrates: 22 g- Fat: 22 g
  -: 5 g