Rosemary-Lemon Chicken Thighs with Roasted Vegetables

Name: Rosemary-Lemon Chicken Thighs with Roasted Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: European
Ingredients: 1.5 lbs, bone-in, skin-on chicken thighs; 2 tbsp olive oil; 1 tbsp, fresh, finely chopped rosemary; 1, zested and juiced lemon; 1 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 2 cups, such as zucchini, bell peppers, and cherry tomatoes, cut into 1-inch pieces mixed vegetables; 2 tbsp olive oil

Juicy chicken thighs marinated in rosemary and lemon, roasted with colorful vegetables for a simple weeknight meal.

Cuisine: European

Category: Chicken

Prep: 15 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

1.5 lbs, bone-in, skin-on chicken thighs
2 tbsp olive oil
1 tbsp, fresh, finely chopped rosemary
1, zested and juiced lemon
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 cups, such as zucchini, bell peppers, and cherry tomatoes, cut into 1-inch pieces mixed vegetables
2 tbsp olive oil

Instructions

Step 1: Preheat oven to 400°F. Pat 1.5 lbs bone-in, skin-on chicken thighs dry with paper towels, then rub with 2 tbsp olive oil, 1 tbsp finely chopped rosemary, 1 lemon's zest, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 2: Place 2 cups mixed vegetables (cut into 1-inch pieces) on a baking sheet, drizzle with 2 tbsp olive oil, and season with a pinch of salt and pepper; toss to coat.
Step 3: Arrange the seasoned chicken thighs on top of the vegetables, skin-side up, then bake for 35-40 minutes until the chicken is golden brown and an instant-read thermometer reads 165°F.