Crispy Lemon Herb Chicken Thighs with Roasted Vegetables
Delicious crispy chicken thighs infused with lemon and herbs, served with a colorful medley of roasted vegetables. Perfect for a satisfying dinner that’s easy to prepare.
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Ingredients
Yields 4 servings
- (4) chicken thighs, bone-in and skin-on
- (2) medium carrots, sliced
- (1) red bell pepper, chopped
- (1) zucchini, sliced
- (1) red onion, quartered
- (1 tbsp) olive oil
- (1 tsp) dried thyme
- (1 tsp) dried rosemary
- (1 tsp) garlic powder
- (1) lemon, juice and zest
- (1 tsp) salt
- (1/2 tsp) black pepper
- (3 cloves) garlic, minced
- (1 tsp) honey
Instructions
- 1
Preheat your oven to 400°F (200 °C).
- 2
In a bowl, mix together the (1 tbsp) olive oil, (1 tsp) dried thyme, (1 tsp) dried rosemary, (1 tsp) garlic powder, the juice and zest of (1) lemon, (1 tsp) salt, and (1/2 tsp) black pepper.
- 3
Rub the mixture evenly over the (4) chicken thighs, ensuring they're well coated. Let them marinate for about 15 minutes if you have time for extra flavor.
- 4
While the chicken is marinating, prepare the vegetables. In a large bowl, combine the (2) medium carrots, (1) red bell pepper, (1) zucchini, and (1) red onion with the minced (3 cloves) garlic, drizzle with olive oil, and sprinkle with (1 tsp) salt and (1/2 tsp) black pepper. Mix well to coat the veggies.
- 5
Transfer the coated vegetables to a large baking sheet, spreading them out evenly. Place the marinated chicken thighs on top of the vegetables.
- 6
Drizzle (1 tsp) honey over the chicken thighs for extra flavor and a nice glaze when roasting.
- 7
Bake in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74 °C) and the skin is crispy.
- 8
Once cooked, remove from the oven and let it rest for a few minutes before serving.
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