Lemon Garlic Chicken Thighs with Veggies
A flavorful dish featuring juicy chicken thighs marinated in lemon and garlic, paired with vibrant roasted vegetables for a complete meal.
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Ingredients
Yields 4 servings
- (4) chicken thighs
- (1/4 cups) olive oil
- (3 tablespoons) lemon juice
- (4) garlic cloves, minced
- (1 teaspoon) dried oregano
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (2 cups) broccoli florets
- (1 cup) bell peppers, sliced
- (1 cup) carrots, sliced
- (1/2 teaspoons) red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a bowl, whisk together 1/4 cup olive oil, 3 tablespoons lemon juice, 4 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 3
Place 4 chicken thighs in a large resealable bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes.
- 4
While the chicken is marinating, prepare the vegetables. In a large bowl, combine 2 cups broccoli florets, 1 cup sliced bell peppers, and 1 cup sliced carrots. Drizzle with 1 tablespoon olive oil, and sprinkle with salt and 1/2 teaspoon red pepper flakes if using. Toss to coat evenly.
- 5
Spread the vegetables on a large baking sheet in a single layer.
- 6
Remove the chicken from the marinade and place it on the baking sheet with the vegetables.
- 7
Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75 °C) and the vegetables are tender and slightly caramelized.
- 8
Remove from the oven and let rest for 5 minutes before serving.
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