Recipe: One-Pan Lemon Garlic Chicken & Roasted Vegetables
Ingredients:
- 4 chicken thighs (bone-in, skin-on)
- 4 cloves garlic, minced
- 1 lemon (juiced and thinly sliced)
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- Salt and pepper, to taste
- Assorted vegetables: baby potatoes (halved), carrots (cut into sticks), and green beans (trimmed)
Instructions:
- Preheat & Prep:
Preheat your oven to 425°F (220°C). In a large bowl, combine the chicken thighs and vegetables. - Season:
Drizzle olive oil and lemon juice over the mixture. Add minced garlic, rosemary, thyme, salt, and pepper. Toss everything together until well coated. - Arrange:
Spread the chicken (skin-side up) and vegetables in a single layer on a rimmed baking sheet. Top each chicken thigh with a few lemon slices. - Roast:
Roast in the preheated oven for 35-40 minutes or until the chicken is golden and cooked through and the vegetables are tender and lightly caramelized. - Serve:
Plate up the chicken and veggies, garnish with a sprinkle of fresh herbs if desired, and enjoy a comforting, flavorful meal.