Lemon Herb Roasted Chicken and Peppers
Lemon Herb Roasted Chicken and Peppers
Ingredients
For the Lemon Herb Roasted Chicken and Peppers
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 3 bell peppers, assorted colors, cored, seeded, and cut into 1-inch strips
- 1 red onion, cut into 1-inch wedges
- 1/4 cup olive oil
- 1 lemon, zested and juiced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup, if desired.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper. Whisk these ingredients together until well combined, forming your marinade.
⏱️ 3 min
- 3
Add the cut chicken pieces, bell pepper strips, and red onion wedges to the bowl with the marinade. Toss everything thoroughly until the chicken and vegetables are evenly coated with the herb and lemon mixture.
⏱️ 5 min
- 4
Spread the marinated chicken and vegetables in a single layer on the prepared baking sheet. Ensure there is enough space between pieces to allow for even roasting and browning, rather than steaming.
⏱️ 2 min
- 5
Roast in the preheated oven for 25-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender-crisp and slightly caramelized. For even cooking, you may flip the chicken and vegetables halfway through the roasting time.
⏱️ 30 min•🌡️ 400
- 6
Remove the baking sheet from the oven. Sprinkle the roasted chicken and peppers with fresh chopped parsley before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken and Peppers
Ingredients
For the Lemon Herb Roasted Chicken and Peppers
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 3 bell peppers, assorted colors, cored, seeded, and cut into 1-inch strips
- 1 red onion, cut into 1-inch wedges
- 1/4 cup olive oil
- 1 lemon, zested and juiced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup, if desired.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper. Whisk these ingredients together until well combined, forming your marinade.
⏱️ 3 min - 3
Add the cut chicken pieces, bell pepper strips, and red onion wedges to the bowl with the marinade. Toss everything thoroughly until the chicken and vegetables are evenly coated with the herb and lemon mixture.
⏱️ 5 min - 4
Spread the marinated chicken and vegetables in a single layer on the prepared baking sheet. Ensure there is enough space between pieces to allow for even roasting and browning, rather than steaming.
⏱️ 2 min - 5
Roast in the preheated oven for 25-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender-crisp and slightly caramelized. For even cooking, you may flip the chicken and vegetables halfway through the roasting time.
⏱️ 30 min•🌡️ 400 - 6
Remove the baking sheet from the oven. Sprinkle the roasted chicken and peppers with fresh chopped parsley before serving immediately.
⏱️ 1 min