Lemon-Herb Baked Chicken with Rainbow Vegetables

Name: Lemon-Herb Baked Chicken with Rainbow Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs, skin-on, bone-in chicken thighs; 3 tbsp olive oil; 1, thinly sliced lemon; 2 tbsp, chopped fresh rosemary; 1.5 cups, sliced rainbow bell peppers; 1 cup, sliced zucchini; 1 cup cherry tomatoes; 1/2 cup chicken broth

Juicy chicken thighs baked with fresh herbs and a colorful medley of bell peppers, zucchini, and cherry tomatoes, finished with a bright lemon-herb pan sauce.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

1.5 lbs, skin-on, bone-in chicken thighs
3 tbsp olive oil
1, thinly sliced lemon
2 tbsp, chopped fresh rosemary
1.5 cups, sliced rainbow bell peppers
1 cup, sliced zucchini
1 cup cherry tomatoes
1/2 cup chicken broth

Instructions

Step 1: Pat 1.5 lbs chicken thighs dry. Rub with 3 tbsp olive oil, 1 thinly sliced lemon, and 2 tbsp chopped rosemary; season with salt and pepper.
Step 2: Arrange 1.5 cups sliced bell peppers, 1 cup sliced zucchini, and 1 cup cherry tomatoes around chicken in a 9x13-inch baking dish.
Step 3: Bake at 400°F for 35 minutes until chicken reaches 165°F internally and vegetables are tender-crisp.
Step 4: Remove chicken and vegetables; pour 1/2 cup chicken broth into the pan and simmer over medium heat for 3 minutes until slightly reduced. Spoon sauce over chicken and vegetables before serving.