Lemon Herb Chicken and Veggies
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Servings
4
Delicious Lemon Herb Chicken and Veggies recipe shared by Tyler DiSiena on The Forever Cookbook. Learn how to make this amazing dish with our step-by-step instructions.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound baby potatoes, halved
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 1 tablespoon fresh parsley, chopped for garnish
Instructions
- Step 1: Preheat the oven to 425°F (220°C).
- Step 2: In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, salt, and pepper.
- Step 3: Place the chicken thighs in a large bowl and pour half of the lemon herb mixture over them, tossing to coat evenly.
- Step 4: In a separate large bowl, combine the potatoes, bell pepper, red onion, and cherry tomatoes. Pour the remaining lemon herb mixture over the vegetables, tossing to coat.
- Step 5: Arrange the chicken thighs, skin-side up, on a sheet pan. Spread the vegetables around the chicken in a single layer.
- Step 6: Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Step 7: If desired, turn on the broiler for the last 2-3 minutes to crisp up the chicken skin and vegetables.
- Step 8: Remove from the oven and let rest for 5 minutes before serving.
- Step 9: Garnish with chopped parsley before serving.
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