Lemon Herb Roasted Chicken and Veggies
Lemon Herb Roasted Chicken and Veggies
Ingredients
For the Lemon Herb Marinade
- 1/4 cup olive oil
- 1 lemon, juice and zest
- 3 garlic, cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Chicken and Vegetables
- 4 bone-in, skin-on chicken thighs, about 1 1/2 pounds total
- 1 1/2 pounds red potatoes, cut into 1-inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, salt, and freshly ground black pepper to create the marinade.
⏱️ 5 min
- 2
Add the chicken thighs, red potato pieces, carrot pieces, and red onion wedges to the bowl with the marinade. Toss everything thoroughly to ensure all ingredients are evenly coated.
⏱️ 5 min
- 3
Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours, to allow the flavors to meld. If short on time, you can proceed directly to roasting.
- 4
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 5
Arrange the marinated chicken and vegetables in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. Use two baking sheets if necessary to ensure even roasting.
⏱️ 2 min
- 6
Roast for 25 minutes.
⏱️ 25 min•🌡️ 400
- 7
Carefully flip the chicken and vegetables. Continue to roast for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and lightly caramelized.
⏱️ 20 min•🌡️ 400
- 8
Remove the baking sheet from the oven. Garnish generously with fresh chopped parsley before serving hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken and Veggies
Ingredients
For the Lemon Herb Marinade
- 1/4 cup olive oil
- 1 lemon, juice and zest
- 3 garlic, cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Chicken and Vegetables
- 4 bone-in, skin-on chicken thighs, about 1 1/2 pounds total
- 1 1/2 pounds red potatoes, cut into 1-inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, salt, and freshly ground black pepper to create the marinade.
⏱️ 5 min - 2
Add the chicken thighs, red potato pieces, carrot pieces, and red onion wedges to the bowl with the marinade. Toss everything thoroughly to ensure all ingredients are evenly coated.
⏱️ 5 min - 3
Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours, to allow the flavors to meld. If short on time, you can proceed directly to roasting.
- 4
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 5
Arrange the marinated chicken and vegetables in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. Use two baking sheets if necessary to ensure even roasting.
⏱️ 2 min - 6
Roast for 25 minutes.
⏱️ 25 min•🌡️ 400 - 7
Carefully flip the chicken and vegetables. Continue to roast for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and lightly caramelized.
⏱️ 20 min•🌡️ 400 - 8
Remove the baking sheet from the oven. Garnish generously with fresh chopped parsley before serving hot.
⏱️ 3 min