Savory Herb Chicken with Roasted Vegetables
An easy one-pan meal featuring herb-seasoned chicken and a medley of roasted vegetables with a hint of fresh lemon zest.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 lbs chicken thighs skinless and boneless
- 1.5 lbs mixed bell peppers sliced
- 1 lb baby red potatoes halved
- 3 tablespoons olive oil
- 1 lemon zested and juiced
- 2 teaspoons Herbes de Provence
- 4 cloves garlic minced
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the chicken thighs, bell peppers, and potatoes. Add olive oil, lemon zest, Herbes de Provence, minced garlic, salt, and black pepper. Toss to coat evenly.
- Spread the mixture onto the prepared baking sheet in a single layer. Ensure that the chicken is on top of the vegetables.
- Roast in the oven for 40-50 minutes or until the chicken is cooked through and the vegetables are tender and golden brown, flipping halfway through.
- Drizzle with lemon juice before serving.
Notes
Add chili flakes for a spicy kick or substitute chicken breasts for a leaner option.