Easy Baked Lemon Herb Chicken Thighs with Roasted Vegetables
A vibrant, one-pan meal featuring juicy, golden-brown chicken thighs marinated in zesty lemon and aromatic herbs, roasted alongside tender vegetables for a complete dinner with minimal cleanup.
Ingredients
Ingredients
- 1.5 lb bone-in, skin-on chicken thighs about 4-6 pieces
- 1 lb mixed vegetables such as baby potatoes, carrots, and broccoli florets
- 3 tbsp olive oil extra virgin
- 2 tbsp fresh lemon juice about 1 large lemon
- 1 tbsp fresh rosemary chopped, or 1 tsp dried
- 1 tbsp fresh thyme chopped, or 1 tsp dried
- 4 clove garlic minced
- 1 tsp kosher salt
- 0.5 tsp black pepper freshly ground
Notes
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F to maintain crispy skin. Make-Ahead: You can chop the vegetables and mix the marinade up to 24 hours in advance. Variations: Swap the vegetables for bell peppers, zucchini, or red onion. For extra crispiness, broil for the last 2-3 minutes of cooking. Serving Suggestion: Serve with a fresh green salad or a side of quinoa.