Easy Baked Lemon Herb Chicken Thighs with Roasted Vegetables
A simple, flavorful one-pan meal featuring juicy, golden-brown chicken thighs marinated in lemon and fresh herbs, roasted alongside colorful vegetables for a complete, healthy dinner.
Ingredients
Ingredients
- 4 pieces bone-in, skin-on chicken thighs about 2 lbs total
- 2 tbsp olive oil divided
- 1 tbsp fresh lemon juice plus 1 tsp zest
- 2 tsp dried oregano or 1 tbsp fresh
- 1 tsp garlic powder
- 1 tsp salt divided
- 0.5 tsp black pepper freshly ground
- 1 lb baby potatoes halved
- 1 large bell pepper any color, cut into 1-inch pieces
- 1 medium red onion cut into wedges
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 15 minutes to retain crispiness. Make-Ahead: Marinate the chicken and chop the vegetables up to 24 hours in advance; store separately in the fridge. Substitutions: Use boneless, skinless chicken thighs or breasts (reduce bake time to 25-30 minutes). For vegetables, try carrots, broccoli, or zucchini. Serving Suggestions: This is a complete meal on its own, but you can serve it with a simple green salad or a side of crusty bread.