Description
A comforting one-pan dish with tender chicken thighs and vibrant vegetables, kissed with lemon and garlic.
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 medium zucchini, sliced
- 6 garlic cloves, minced
- Juice of 1 lemon (about 3 tablespoons)
- Zest of 1 lemon
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme or parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C) to get it nice and warm as we prepare our ingredients.
- Combine the chicken thighs with olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper. Rub the mixture into the chicken.
- Place the chicken thighs skin-side up in a large oven-friendly skillet. Surround them with broccoli, bell pepper, and zucchini.
- Drizzle any remaining marinade over the veggies and sprinkle with more salt and pepper.
- Bake for 30 to 35 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
- Remove from the oven, sprinkle with fresh thyme or parsley if using, and serve hot.
Notes
Marinate the chicken for a few hours or overnight for deeper flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg