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Easy Crispy Lemon Garlic Chicken and Vegetables

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A quick and easy weeknight dinner featuring crispy bone-in chicken thighs roasted with lemon, garlic, and a medley of fresh vegetables for a flavorful and comforting meal.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
  • 1 large lemon, juiced and zested
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 2 cups baby carrots (about 200 g), peeled
  • 1 medium zucchini, sliced into rounds (about 200 g)
  • 1 red bell pepper, cut into strips
  • 1 small red onion, cut into wedges
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)
  • Fresh parsley, chopped (optional garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, whisk together lemon juice, lemon zest, minced garlic, olive oil, thyme, salt, pepper, and smoked paprika if using.
  3. Pat the chicken thighs dry with paper towels. Place them in the bowl with the marinade and turn to coat thoroughly. Let sit for at least 15 minutes, preferably 30 minutes for deeper flavor.
  4. Toss the carrots, zucchini, bell pepper, and red onion in the remaining marinade. Spread the vegetables evenly on a large rimmed baking sheet.
  5. Place the marinated chicken thighs skin-side up on top of the vegetables. Pour any leftover marinade over everything.
  6. Bake in the preheated oven for 35-40 minutes. Halfway through, carefully flip the vegetables for even cooking but leave the chicken skin-side up.
  7. If desired, broil for 2-3 minutes at the end to crisp the skin further, watching closely to avoid burning.
  8. Remove from oven and let the chicken rest for 5 minutes. Sprinkle fresh parsley on top before serving.

Notes

Pat chicken skin dry before marinating to ensure crispiness. Use a meat thermometer to check for an internal temperature of 165°F (74°C). If veggies brown too quickly, tent pan with foil halfway through roasting. Broil at the end for extra crispy skin if desired. Leftovers keep well refrigerated for up to 3 days and reheat best in oven or skillet to preserve crispness.

Nutrition

Keywords: lemon garlic chicken, crispy chicken, roasted vegetables, weeknight dinner, easy chicken recipe, healthy chicken dinner, gluten-free chicken

Find it online: https://lucastable.com/easy-crispy-lemon-garlic-chicken-and-vegetables-recipe-for-perfect-weeknight-dinner/