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Garlic Lemon Chicken with Roasted Vegetables

Garlic Lemon Chicken with Roasted Vegetables

Overview

A bright, weeknight dish featuring pan-seared chicken thighs, aesty lemon glaze, and colorful roasted vegetables. Finished with fresh parsley for a clean finish. Serves 4.

Time

  • Preparation: 15 minutes
  • Cooking: 25 minutes
  • Total: 40 minutes

Ingredients

  • 4 bone-in, skin chicken thighs ( 1.5– pounds)
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 4 cloves, minced
  • 1 cup broth
  • 1 lemon (zest and juice- 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 cups baby potatoes, hal
  • 1 cup carrot sticks
  • 1 cup broccolits
  • 1 small red bell pepper, sliced
  • 1 chopped fresh parsley (optional)

Equipment

  • Large oven-safe skillet
  • Small mixing bowl
  • Cutting board knife### Instructions
  1. Preheat the oven 425°F220). Pat the chicken thighs and season generously with salt pepper.
  2. In a large oven-safe skillet, tablespoon of olive oil over medium-high heat. Sear the chicken, skin-side down, until the skin is golden and crisp, about 68 minutes. and for 2 minutes. Remove the chicken and set aside.
  3. Add the remaining 1 tablespoon olive oil to the skillet. Sauté the garlic for about 30 seconds until fragrant.
  4. Stir in chicken broth, zest, lemon, Dijon mustard oregano, and. Bring to a gentle simmer, scraping up any browned bits from the bottom.
  5. Return the chicken to the skillet, skin-side up. Scatter potatoes, carrots, broccoli, and bell pepper around the chicken.
  6. Transfer the skillet to the preheated oven. Roast 18–22 minutes, or until the chicken reaches internal temperature of 165°F (74°C) and are tender.
  7. Remove from oven. If desired, spoon a little of the pan sauce over the chicken. Let rest for 5 minutes8. Garnish with parsley and serve with the vegetables pan sauce.

Variations

  • Swap chicken thighs boneless skinless breasts; adjust cooking time to 20– minutes.
  • a pinch of red pepper flakes for heat.
  • Include asparagus or Brussels sprouts for greens### Make-Ahead and Storage
  • The sauce can prepared in advance and reheated gently
  • Store leftovers in airtight container in the refrigerator for up to 3 days Reheat in a skillet over medium heat.

Tips

  • Ensure the skin is dry before searing to a crisp finish.
  • the pan sauce too quickly, add a splash of broth or to reach desired.
  • For an extra finish, finish with a light squeeze of fresh lemon juice just before serving.
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