Lemon Garlic Chicken Thighs with Roasted Vegetables
A simple and flavorful one-pan meal featuring juicy chicken thighs roasted with lemon, garlic, and a medley of colorful vegetables for an easy weeknight dinner.
Ingredients
Check ingredients as you go.
- Chicken and Vegetables
- Sauce and Seasoning
- Garnish
Let’s make it
Preheat the oven to 425°F (220°C).
Sauce and Seasoning
In a small bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the lemon garlic sauce.
Chicken and Vegetables
Place the chicken thighs on a large rimmed baking sheet skin side up. Arrange broccoli florets, cherry tomatoes, and sliced red bell pepper around the chicken.
Sauce and Seasoning
Brush the lemon garlic sauce evenly over the chicken and vegetables, ensuring everything is coated well.
Cooking
Roast in the preheated oven until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly browned, about 35-40 minutes.
Finishing
If desired, broil for an additional 2-3 minutes to crisp the chicken skin further, watching carefully to avoid burning.
Serving
Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley before serving.
Tips & notes
For even cooking, try to space the chicken thighs and vegetables out on the sheet pan without crowding. Use a meat thermometer to check for doneness, ensuring the thickest part of the chicken thigh reaches 165°F (74°C). Leftover chicken and veggies make a great salad or wrap filling the next day.
Saving it for later
Store leftovers in an airtight container in the refrigerator for up to 3 days. Separate the chicken from the vegetables if possible to maintain texture.
Reheating
Reheat in a preheated 375°F (190°C) oven for 10-15 minutes until heated through, or microwave covered on medium heat until hot. To crisp the skin, finish under the broiler for 1-2 minutes.
