Lemon Herb Roasted Chicken with Vegetables

Lemon Herb Roasted Chicken with Vegetables is a delightful and wholesome dinner choice that never fails to impress. The dish begins with a succulent chicken marinated in a blend of zesty lemon juice, aromatic herbs like rosemary, thyme, and oregano, and a sprinkle of spices. This marinade infuses the chicken with a burst of fresh flavors and tenderizes the meat, ensuring each bite is juicy and flavorful.

As the chicken marinates, prepare an array of colorful vegetables like carrots, potatoes, bell peppers, and onions. These vegetables not only add a vibrant appeal to the dish but also complement the savory flavors of the chicken. his Lemon Herb Roasted Chicken with Vegetables is a perfect choice for a cozy family dinner or a special gathering, offering a taste of elegance and simplicity in every bite.

Lemon Herb Roasted Chicken with Vegetables

This Lemon Herb Roasted Chicken with Vegetables is a flavorful and satisfying dinner option. The chicken is marinated in a mixture of lemon, herbs, and spices, then roasted to perfection alongside a medley of vegetables. It's a simple yet elegant meal that's sure to impress.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Main Course

Servings 4

Calories 400 kcal

Equipment

• Large resealable plastic bag for marinating chicken
• Baking sheet for roasting chicken and vegetables
• Large bowl for mixing vegetables
• Knife and cutting board for slicing vegetables
• Measuring spoons

Ingredients

  

• 4 bone-in skin-on chicken thighs
• 1 lemon juiced and zested
• 2 garlic cloves minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 lb baby potatoes halved
• 1 bunch of asparagus trimmed
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 red onion sliced
• Fresh parsley chopped (for garnish)

Instructions

 

• Preheat oven to 400°F (200°C).
• In a small bowl, combine lemon juice, lemon zest, minced garlic, olive oil, dried thyme, dried rosemary, dried oregano, salt, and pepper.
• Place chicken thighs in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Marinate in the refrigerator for at least 30 minutes, or up to overnight.
• In a large bowl, combine halved baby potatoes, trimmed asparagus, sliced red and yellow bell peppers, and sliced red onion. Drizzle with olive oil, salt, and pepper, and toss to coat.
• Spread the vegetables on a baking sheet in an even layer.
• Remove the chicken thighs from the marinade and place them on top of the vegetables.
• Roast in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the vegetables are tender, flipping the chicken halfway through cooking.
• Remove from the oven and let it rest for a few minutes.
• Garnish with chopped fresh parsley before serving.

Notes

• You can use any combination of your favorite vegetables for this recipe.
• Make sure to check the internal temperature of the chicken with a meat thermometer to ensure it has reached 165°F (74°C) before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.