Lemon Herb Roasted Chicken and Veggies
This one-pan Lemon Herb Roasted Chicken and Veggies recipe is perfect for a quick and easy weeknight dinner. Juicy chicken thighs are roasted alongside colorful vegetables, all infused with bright lemon and fragrant herbs. It's a complete meal with minimal cleanup!
Ingredients
- •4 piece Bone-in, skin-on chicken thighs
- •1 lb Potatoes (cut into 1-inch pieces)
- •1 lb Carrots (cut into 1-inch pieces)
- •1 lb Broccoli florets
- •3 tbsp Olive oil
- •1 piece Lemon (juiced and zested)
- •2 tbsp Fresh rosemary (chopped)
- •2 tbsp Fresh thyme (chopped)
- •4 clove Garlic (minced)
- •1 tsp Salt (to taste)
- •1/2 tsp Black pepper (to taste)
Instructions
- 1.
Preheat oven to 400°F (200°C).
Time: 5 min - 2.
In a large bowl, toss the potatoes and carrots with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a large baking sheet.
Time: 5 min - 3.
In a small bowl, combine the remaining 2 tablespoons of olive oil, lemon juice, lemon zest, rosemary, thyme, and garlic.
Time: 3 min - 4.
Place the chicken thighs on top of the potatoes and carrots. Brush the chicken thighs with the lemon herb mixture.
Time: 2 min - 5.
Roast for 25 minutes. Add the broccoli florets to the baking sheet and continue to roast for another 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
Time: 30 min • Temperature: 400°F°F - 6.
Let the chicken and veggies rest for a few minutes before serving.
Time: 5 min
Tips
- 💡For extra crispy chicken skin, broil for the last 2-3 minutes, watching carefully to avoid burning.
- 💡Feel free to substitute other vegetables, such as bell peppers, zucchini, or onions.
- 💡If you don't have fresh herbs, you can use dried herbs, but use about half the amount.
Recipe from TheCookbook.ai
Created by Shannon Williams