Description
A one-pan meal featuring juicy chicken thighs and vibrant vegetables, seasoned with a delightful lemon-herb marinade for a flavorful dinner.
Ingredients
Scale
- 4 pieces chicken thighs (bone-in, skin-on preferred)
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme leaves
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound baby potatoes, halved
- 1 cup carrots, sliced
- 1 cup zucchini, sliced
- 1 red bell pepper, chopped
- 1 lemon, juiced
Instructions
- Preheat your oven to 400°F and line a sheet pan with parchment paper.
- Whisk the olive oil, rosemary, thyme, garlic, lemon juice, salt, and pepper in a large bowl until combined.
- Coat the chicken thighs in the marinade, ensuring they are evenly covered.
- Add the halved potatoes, sliced carrots, zucchini, and chopped bell pepper to the bowl and mix until coated.
- Arrange the chicken and vegetables in a single layer on the prepared sheet pan.
- Roast in the preheated oven for 30-35 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
- Rest for 5 minutes before serving.
Notes
Use fresh herbs whenever possible for vibrant flavor. Let the chicken sit at room temperature before cooking for juiciness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 100mg