Thyme After Thyme
Lemon-Garlic Roasted Chicken Thighs with Seasonal Vegetables
1 hour
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
Travel to the sunny Mediterranean with this simple-yet-flavorful bake, where chicken thighs luxuriate in a lemon-garlic marinade before roasting atop a bed of colorful veggies. You'll learn how a little patience (and acid) turns humble thighs into weeknight showstoppers.
Ingredients
Yield
4
Instructions
- 01In a large bowl, whisk together the lemon zest, lemon juice, garlic, olive oil, and fresh thyme.
- 02Add the chicken thighs to the marinade, tossing well to coat. Cover and refrigerate for at least 30 minutes, up to 2 hours.
- 03Preheat your oven to 425°F.
- 04Toss the red onion, carrots, zucchini, and bell pepper together on a large rimmed baking sheet. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Spread in an even layer.
- 05Nestle the marinated chicken thighs over the vegetables, pouring any remaining marinade over the tray.
- 06Roast for 35-40 minutes, rotating the pan halfway through, until the chicken is golden and registers 175°F in the thickest part.
- 07Remove from oven and rest the chicken for 5 minutes before serving.
- 08Sprinkle everything with a finishing pinch of salt and a squeeze of fresh lemon, then serve warm.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.