Description
A flavorful dish featuring chicken and colorful vegetables cooked in a single pan with lemon and garlic.
Ingredients
Scale
- 4 boneless, skinless chicken thighs (about 1.5 lbs)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine olive oil, garlic, lemon zest, lemon juice, oregano, paprika, salt, and pepper.
- Add chicken thighs to the bowl and coat them in the marinade. Allow to marinate for at least 30 minutes.
- In a large oven-safe skillet, heat a little olive oil over medium-high heat.
- Brown the chicken thighs for 4-5 minutes on each side until golden.
- Add broccoli, bell pepper, zucchini, and cherry tomatoes around the chicken in the skillet.
- Pour any remaining marinade over the vegetables.
- Transfer the skillet to the preheated oven and roast for 25-30 minutes until the chicken is cooked through.
- Let rest for 5 minutes before serving.
Notes
- You can substitute chicken thighs with breasts if preferred.
- Feel free to use other seasonal vegetables like asparagus or green beans.
- For a spicier kick, add red pepper flakes to the marinade.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: one-pan lemon garlic chicken & veggies, chicken recipes, easy dinner recipes