YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon-Garlic Chicken Thighs with Roasted Vegetables
A vibrant and wholesome one-pan meal featuring succulent lemon-garlic marinated chicken thighs paired with a colorful medley of roasted vegetables. The chicken is tender with a hint of citrus and garlic, while the bell peppers, zucchini, and broccoli add a satisfying crunch and natural sweetness. This dish is perfect for a balanced and nourishing dinner that aligns with your wellness goals.
INGREDIENTS
6 oz Boneless, Skinless Chicken Thighs
1 cup Broccoli, chopped
1 medium Red Bell Pepper, sliced
1 medium Zucchini, sliced
1 tbsp Lemon Juice
2 cloves Garlic, minced
1 tsp Olive Oil
1/2 tsp Dried Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or a light coating of olive oil.
In a mixing bowl, combine the lemon juice, minced garlic, olive oil, dried thyme, salt, and pepper to create the marinade.
Add the chicken thighs to the bowl and toss to coat generously with the lemon-garlic marinade. Let sit for 10-15 minutes if time allows.
Place the marinated chicken thighs on the sheet pan. Arrange the chopped broccoli, sliced red bell pepper, and zucchini around the chicken in a single layer.
Season the vegetables lightly with a bit more salt and pepper. Drizzle any remaining marinade over the vegetables.
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.
Remove from the oven and allow the dish to rest for a few minutes before serving. Enjoy your balanced and flavorful meal!