A quick, satisfying, and flavorful weeknight dinner solution rooted in Mediterranean flavors, featuring marinated chicken thighs and a medley of seasonal vegetables.
Ingredients
Scale:
4 pieces Bone-in, skin-on chicken thighs
3 tablespoons Olive oil
2 tablespoons Lemon juice
4 cloves Garlic, minced
1 tablespoon Fresh rosemary, chopped
1 tablespoon Fresh thyme, chopped
1 teaspoon Salt
1/2 teaspoon Pepper
4 cups Mixed vegetables (e.g., bell peppers, zucchini, red onion)
Instructions
Preheat your oven to 425°F (220°C). This high temperature will help the chicken skin crisp up while roasting.
In a large bowl, mix together the olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper. This will be your flavorful marinade.
Add the chicken thighs to the bowl, ensuring they are well-coated with the marinade. Let them sit for at least 15 minutes to absorb the flavors.
While the chicken marinates, prepare your vegetables. Chop them into even pieces to ensure they cook uniformly.
On a large sheet pan, arrange the marinated chicken thighs skin-side up. Scatter the mixed vegetables around the chicken.
Drizzle any remaining marinade over the vegetables for added flavor. Roast in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
For an extra crispy skin, broil the dish for an additional 2-3 minutes at the end of cooking, keeping a close eye to prevent burning.
Remove from the oven and let it rest for a few minutes before serving. Enjoy your delicious one-pan chicken dinner!
