Roasted Chicken with Lemon and Fresh Vegetables
Roasted Chicken with Lemon and Fresh Vegetables
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons Verde Esmeralda olive oil
- 1 lemon, sliced
- 3 garlic cloves, smashed
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- as needed fresh parsley, for garnish
Instructions
- 1
Preheat the oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
In a bowl or directly on the chicken, rub the chicken thighs with 1 tablespoon of Verde Esmeralda olive oil, salt, pepper, and dried oregano, ensuring they are evenly coated.
⏱️ 5 min
- 3
Arrange the seasoned chicken thighs in a roasting pan. Add the lemon slices and smashed garlic cloves around the chicken. Scatter the sliced zucchini, red bell pepper, and red onion into the pan with the chicken. Drizzle the remaining 1 tablespoon of Verde Esmeralda olive oil over the vegetables.
⏱️ 5 min
- 4
Roast in the preheated oven for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
⏱️ 40 min•🌡️ 400
- 5
Remove the roasting pan from the oven. Garnish the roasted chicken and vegetables with fresh parsley and a final drizzle of Verde Esmeralda olive oil before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Chicken with Lemon and Fresh Vegetables
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons Verde Esmeralda olive oil
- 1 lemon, sliced
- 3 garlic cloves, smashed
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- as needed fresh parsley, for garnish
Instructions
- 1
Preheat the oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
In a bowl or directly on the chicken, rub the chicken thighs with 1 tablespoon of Verde Esmeralda olive oil, salt, pepper, and dried oregano, ensuring they are evenly coated.
⏱️ 5 min - 3
Arrange the seasoned chicken thighs in a roasting pan. Add the lemon slices and smashed garlic cloves around the chicken. Scatter the sliced zucchini, red bell pepper, and red onion into the pan with the chicken. Drizzle the remaining 1 tablespoon of Verde Esmeralda olive oil over the vegetables.
⏱️ 5 min - 4
Roast in the preheated oven for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
⏱️ 40 min•🌡️ 400 - 5
Remove the roasting pan from the oven. Garnish the roasted chicken and vegetables with fresh parsley and a final drizzle of Verde Esmeralda olive oil before serving.
⏱️ 5 min