Lemon Herb Chicken with Roasted Vegetables

Short Description

Lemon Herb Chicken with Roasted Vegetables is a delightful one-pan meal that combines succulent chicken with a medley of vibrant vegetables, all infused with the zesty flavors of lemon and aromatic herbs. This dish offers a harmonious balance of protein and vegetables, making it both nutritious and satisfying.

Why You’ll Love This Recipe

• Flavorful and Aromatic: The combination of lemon zest, fresh herbs, and garlic imparts a refreshing and savory taste to the chicken and vegetables.
• One-Pan Convenience: Everything cooks together on a single baking sheet, simplifying both preparation and cleanup.
• Healthy and Balanced: Packed with lean protein and a variety of vegetables, this meal is both wholesome and nourishing.
• Versatile: Easily adaptable to include your favorite vegetables or herbs, allowing for seasonal variations.
• Perfect for Meal Prep: Leftovers store well, making it an excellent option for preparing meals in advance.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 bone-in, skin-on chicken thighs
• 1 cup baby red potatoes, halved
• 1 cup carrots, peeled and sliced
• 1 red bell pepper, sliced
• 1 small yellow onion, thinly sliced
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 1½ teaspoons minced garlic
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)foodnetwork.com+3facebook.com+3hipmamasplace.com+3urbanblisslife.com+4hipmamasplace.com+4aberdeenskitchen.com+4

Directions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.hipmamasplace.com
2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, dried rosemary, dried thyme, salt, and pepper to create the marinade.hipmamasplace.com
3. Place the chicken thighs on the prepared baking sheet. Rub about 2 tablespoons of the marinade over the chicken, ensuring it’s well coated. Let it marinate for 10 minutes while you prepare the vegetables.hipmamasplace.com
4. In a large bowl, toss the baby potatoes, carrots, bell pepper, and onion with the remaining marinade until evenly coated.hipmamasplace.com
5. Arrange the marinated vegetables around the chicken thighs on the baking sheet, spreading them out in a single layer.hipmamasplace.com
6. Roast in the preheated oven for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized.hipmamasplace.com
7. Remove from the oven and let the chicken rest for a few minutes. Garnish with freshly chopped parsley before serving.

Servings and Timing

• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 35–45 minutes
• Total Time: 55–65 minuteshipmamasplace.com

Variations

• Protein Alternatives: Substitute chicken thighs with boneless, skinless chicken breasts or drumsticks. Adjust cooking time accordingly to ensure proper doneness.
• Vegetable Options: Feel free to incorporate other vegetables such as zucchini, Brussels sprouts, or sweet potatoes based on seasonal availability or personal preference.urbanblisslife.com+2hipmamasplace.com+2minimalistbaker.com+2
• Herb Substitutions: Experiment with different herbs like oregano, basil, or sage to vary the flavor profile.
• Spice It Up: Add a pinch of red pepper flakes or paprika to the marinade for a subtle kick.

Storage/Reheating

• Storage: Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a preheated oven at 350°F (175°C) for 10–15 minutes, or until warmed through. Alternatively, microwave on medium power in 1-minute intervals until heated.

FAQs

How can I ensure the chicken stays moist?

Marinating the chicken and not overcooking it are key. Use a meat thermometer to check for an internal temperature of 165°F (75°C) to prevent drying out.

Can I use boneless chicken?

Yes, boneless chicken can be used. Keep in mind that it may cook faster, so adjust the cooking time accordingly to avoid overcooking.

What other vegetables work well in this recipe?

Vegetables like zucchini, broccoli, Brussels sprouts, and sweet potatoes are excellent choices. Ensure they are cut into uniform pieces for even cooking.

Is it necessary to peel the potatoes?

Peeling is optional. Leaving the skins on adds texture and nutrients, but you can peel them if preferred.

Can I prepare this dish ahead of time?

Yes, you can marinate the chicken and chop the vegetables in advance. Store them separately in the refrigerator and assemble just before roasting.

How do I know when the vegetables are done?

The vegetables should be tender and slightly caramelized. You can test doneness by piercing them with a fork; they should offer little resistance.

Can I use dried herbs instead of fresh?

Absolutely. Dried herbs are more concentrated, so use about one-third the amount of fresh herbs called for in the recipe.

What can I serve with this dish?

This meal is complete on its own, but you can serve it with a side of rice, quinoa, or a fresh green salad for added variety.

How do I store leftovers?

Place cooled leftovers in an airtight container and refrigerate for up to 3 days.

Can I freeze this dish?

Yes, you can freeze the cooked chicken and vegetables in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Conclusion

Lemon Herb Chicken with Roasted Vegetables is a flavorful and wholesome dish that brings together the zesty brightness of lemon, the aromatic depth of herbs, and the hearty satisfaction of roasted chicken and vegetables. Its simplicity and versatility make it a perfect choice for both weeknight dinners and special occasions. Enjoy the delightful combination of tastes and the ease of preparation that this recipe offers.

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