Description
Whip up one pan lemon garlic chicken and vegetables for a simple, satisfying dinner that comes together faster than you can order takeout. Your family will devour this zesty, wholesome meal packed with tender chicken and roasted veggies that make cleanup a breeze.
Ingredients
Scale
Main Protein:
- 4 chicken thighs, bone-in and skin-on
Vegetables:
- 2 cups broccoli
- 2 medium bell peppers
Seasoning and Flavoring:
- 3 tablespoons olive oil
- 4 cloves garlic
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 large lemon
- Fresh parsley
Instructions
- Rinse 4 bone-in, skin-on chicken thighs under cold water. Pat completely dry with paper towels. Transfer chicken to a clean bowl.
- Chop 2 cups broccoli into small, bite-sized florets. Slice 2 medium bell peppers into thin strips. Arrange vegetables on a large baking sheet.
- Whisk together 3 tablespoons olive oil, 4 minced garlic cloves, juice and zest from 1 large lemon, 1 teaspoon salt, and ½ teaspoon pepper in a small mixing bowl.
- Pour half the marinade over chicken. Coat thoroughly and let sit for 15 minutes at room temperature. Drizzle remaining marinade on vegetables, tossing gently to distribute evenly.
- Heat oven to 400°F. Arrange marinated chicken skin-side up directly on top of seasoned vegetables, ensuring even spacing.
- Roast for 30-35 minutes until chicken reaches 165°F internal temperature. Vegetables should be tender and slightly caramelized.
- Optional: Switch oven to broil. Cook for additional 3-5 minutes to crisp chicken skin until golden brown and edges look slightly charred.
- Remove pan from oven. Allow dish to rest 5 minutes before serving. Scatter fresh chopped parsley on top for a bright finish.
Notes
- Marinating the chicken for at least 15 minutes allows the flavors to penetrate deeply, creating a more flavorful and tender result.
- Choose chicken pieces with the skin on for extra crispiness, which helps lock in moisture and adds a delightful golden-brown exterior.
- For a low-carb version, swap bell peppers and broccoli with zucchini, cauliflower, or asparagus to keep the meal light and nutritious.
- If cooking for someone with dietary restrictions, replace olive oil with avocado oil for a neutral flavor and higher smoke point, making the dish more versatile.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg