One-Pan Lemon Garlic Chicken and Veggies
This one-pan dish features juicy chicken thighs seasoned with lemon and garlic, accompanied by a medley of roasted vegetables. Each bite offers a burst of flavor, with the chicken being tender and the veggies slightly caramelized for that perfect balance of taste.
Ingredients
- 4 chicken thighs bone-in, skin-on or boneless
- 2 tablespoons olive oil
- 3 cloves garlic minced
- Juice and zest of 1 lemon
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 bell pepper sliced
- 1 zucchini sliced
- 1 cup cherry tomatoes
- Fresh parsley for garnish optional
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Marinade: In a bowl, whisk together olive oil, garlic, lemon juice, lemon zest, oregano, salt, and pepper.
- Marinate the Chicken: Add chicken thighs to the marinade, ensuring they're well coated. Let them marinate for at least 15 minutes (or longer for more flavor).
- Arrange in the Pan: On a large baking sheet, arrange the marinated chicken thighs. Scatter the sliced bell pepper, zucchini, and cherry tomatoes around the chicken.
- Roast: Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender. If using skin-on thighs, broil for an additional 2-3 minutes for crispy skin.
- Serve: Garnish with fresh parsley if desired and serve hot!