Lemon Herb Chicken and Veggies Recipe
Lemon Herb Chicken and Veggies is a vibrant one-pan roasted dish featuring tender boneless chicken thighs paired with baby potatoes, asparagus, and cherry tomatoes. Marinated in a zesty blend of fresh lemon juice, garlic, and aromatic herbs, this quick and easy roasted dinner provides a wholesome, flavorful option perfect for busy weeknights. The combination of juicy chicken and caramelized vegetables creates a hearty and satisfying meal that’s naturally gluten-free and dairy-free.
- Prep Time: 15 Minutes
- Cook Time: 35 Minutes
- Total Time: 50 Minutes
- Yield: 4 Servings
- Category: Hearty Main Dishes
- Method: Roasting
- Cuisine: Contemporary
- Diet: Gluten Free
Ingredients
Main Components
- 4 boneless, skinless chicken thighs
- 350g baby potatoes, halved
- 150g asparagus, trimmed and cut into 5cm pieces
- 150g cherry tomatoes, halved
For the Marinade and Seasoning
- 45ml olive oil
- 30ml fresh lemon juice
- Zest of 1 lemon
- 4 cloves garlic, minced
- 5g fresh rosemary, chopped
- 5g fresh thyme, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
For Garnish (Optional)
- Lemon wedges
- Fresh herbs (such as parsley or chives), chopped
Instructions
- Preheat oven: Preheat your oven to 200°C (400°F) to ensure it’s ready for roasting the chicken and vegetables evenly.
- Prepare marinade: In a small mixing bowl, combine olive oil, lemon juice, lemon zest, minced garlic, fresh rosemary, fresh thyme, salt, and freshly ground black pepper to create a flavorful marinade.
- Marinate chicken: Place chicken thighs in a large bowl or resealable bag and pour the prepared marinade over them. Toss well so each piece is coated. Marinate for at least 15 minutes at room temperature or up to 2 hours refrigerated for enhanced flavor absorption.
- Prep vegetables: Arrange the halved baby potatoes, asparagus pieces, and halved cherry tomatoes evenly on a large baking sheet.
- Season vegetables: Drizzle 15ml olive oil over the vegetables, season with salt and pepper, then toss to coat evenly for balanced roasting.
- Combine and arrange: Remove chicken from marinade and discard any excess. Place the chicken pieces among the vegetables on the baking sheet for roasting.
- Roast: Roast everything in the preheated oven for 30-35 minutes, or until chicken reaches an internal temperature of 75°C (165°F) and vegetables are tender and slightly caramelized.
- Rest and serve: Remove from oven and let rest for 5 minutes. Serve garnished with lemon wedges and fresh herbs for a bright finishing touch.
Notes
- For extra flavor, marinate the chicken overnight in the refrigerator.
- Substitute vegetables such as broccoli florets, bell peppers, or zucchini slices based on preference or seasonality.
- Add a pinch of red pepper flakes to the marinade for a spicy kick.
- Cut all vegetables into similar sizes to ensure even cooking and caramelization.
- For a vegetarian alternative, replace the chicken with halloumi cheese or firm tofu roasted alongside the vegetables.
Find it online: https://recipesbyliza.com/lemon-herb-chicken-and-veggies-recipe/
