Baked Lemon Chicken and Vegetables
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Description
A one-dish, baked lemon chicken meal that creates its own rich sauce. Kind of Greek in flavor... and good cold, too.
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
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.
Nutrition Facts
serving: 6 servings
calories: 294.7 kcal
carbohydrates: 17.6 g
protein: 21.6 g
saturated fat: 3.8 g
cholesterol: 71.6 mg
sodium: 389.5 mg
fiber: 2.7 g
sugar: 0.9 g
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