Lemon Garlic Chicken with Veggies
A zesty and savory dish featuring tender chicken thighs marinated with lemon and garlic, served alongside roasted seasonal vegetables.
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Ingredients
Yields 4 servings
- (4) chicken thighs, bone-in, skin-on
- (1/4 cups) olive oil
- (4) garlic cloves, minced
- (2) lemons, juiced and zested
- (2 tsp) dried oregano
- (1 tsp) salt
- (1/2 tsp) black pepper
- (2) bell peppers, sliced
- (1) zucchini, sliced
- (1) red onion, cut into wedges
- (1 cup) cherry tomatoes
- (1/4 cups) fresh parsley, chopped (for garnish)
Instructions
- 1
In a large bowl, combine the (1/4 cup) olive oil, (4 cloves) minced garlic, the juice and zest of (2) lemons, (2 tsp) dried oregano, (1 tsp) salt, and (1/2 tsp) black pepper to make the marinade.
- 2
Add the (4) chicken thighs to the bowl and coat them well with the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes.
- 3
Preheat the oven to 400°F (200 °C).
- 4
On a large baking sheet, spread out the (2) sliced bell peppers, (1) sliced zucchini, (1) red onion in wedges, and (1 cup) cherry tomatoes.
- 5
Remove the chicken from the marinade and place it on top of the veggies on the baking sheet.
- 6
Pour any remaining marinade over the chicken and vegetables.
- 7
Roast in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75 °C) and juices run clear. The vegetables should be tender and slightly caramelized.
- 8
Remove from the oven and let it rest for 5 minutes before serving. Garnish with (1/4 cup) chopped fresh parsley.
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