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Lemon Garlic Chicken with Roasted Vegetables

A one-pan dinner where chicken thighs roast alongside zucchini, peppers, and red onion, all tossed in lemon, garlic, and oregano before hitting the oven.
Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4 people
Course: Dinner
Cuisine: Mediterranean
Calories: 414

Ingredients
  

  • 4 bone-in chicken thighs
  • 1 zucchini | sliced into half-moons
  • 1 red bell pepper | cut into chunks
  • 1 yellow bell pepper | cut into chunks
  • 1 red onion | cut into wedges
  • 3 tbsp | extra virgin olive oil
  • 3 garlic cloves | minced
  • 1 lemon | juiced and zested
  • 1 tbsp | dried oregano
  • 1/2 tsp | sea salt
  • 1/2 tsp | cracked black pepper

Equipment

  • 1 Sheet pan

Method
 

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
  2. In a small bowl, whisk together olive oil, garlic, lemon juice, lemon zest, oregano, salt, and pepper.
  3. Place chicken thighs and vegetables on the sheet pan. Pour the marinade over everything and toss to coat evenly.
  4. Arrange chicken skin-side up. Roast for 35 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crisp.
  5. Rest for 5 minutes, then serve straight from the pan.

Notes

– Chicken breasts can be substituted; reduce cook time by about 10 minutes.
– Storage: keep in an airtight container in the fridge for up to 3 days.
– Reheat in the oven at 350°F for 10 minutes to keep the skin crisp.
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