Description
Succulent chicken thighs roasted with lemon and garlic, accompanied by tender broccoli and baby potatoes.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 2 cups broccoli florets
- 2 cups baby potatoes, halved
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- Fresh herbs (like parsley or thyme) for garnish (optional)
- Red pepper flakes for added heat (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.
- Place chicken thighs on a sheet pan and brush with the lemon garlic mixture.
- Add broccoli florets and halved baby potatoes around the chicken on the sheet pan.
- Drizzle the remaining mixture over the vegetables and toss to coat.
- Bake for 35-40 minutes, or until the chicken is cooked through and vegetables are tender.
- Serve warm.
Notes
To ensure even cooking, avoid crowding the chicken and vegetables. Use a meat thermometer to check for doneness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 2g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 135mg