Baked Lemon Chicken and Vegetables recipe

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Ingredients

1 lemon, sliced into 1/8-inch rounds
6 cloves garlic, crushed
1 tablespoon lemon juice
2 teaspoons olive oil
1 teaspoon chopped fresh rosemary
½ teaspoon lemon zest
½ teaspoon salt
¼ teaspoon ground black pepper
6 boneless, skinless chicken thighs
1 pound small unpeeled red potatoes, quartered
12 cherry tomatoes, halved
12 pitted Kalamata olives

Nutrition Info

294.7 calories
carbohydrate: 17.6 g
cholesterol: 71.6 mg
fat: 15.8 g
fiber: 2.7 g
protein: 21.6 g
saturatedFat: 3.8 g
servingSize: -
sodium: 389.5 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Arrange lemon slices in a single layer on the bottom of a 9x13-inch baking dish.

  2. Combine garlic, lemon juice, olive oil, rosemary, lemon zest, salt, and pepper in a large bowl. Toss in chicken, potatoes, tomatoes, and olives to coat. Lay chicken over lemon slices in the dish, then top with vegetable mixture.

  3. Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and potatoes are tender, about 50 minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C). Toss one more time in the dish to coat with sauce before serving.

Recipe Yield

6 servings

Recipe Note

A one-dish, baked lemon chicken meal that creates its own rich sauce. Kind of Greek in flavor... and good cold, too.

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