Lemon Garlic Chicken Thigh and Vegetable Skillet
You got to love the time and energy-saving one-skillet, one-pot, one-sheet pan recipes! Just because they fit in one pan does not mean they lack flavor. The combination of lemon, garlic, herbs, and red pepper flakes brings the chicken and vegetables to life in a bright, refreshing way. For best results, marinate the chicken thighs for at least two hours or, better yet, overnight. Prepare the day ahead to quickly put together the evening meal.
2 servings
INGREDIENTS:
3 tablespoons extra virgin olive oil
1 tablespoon fresh rosemary, minced
1 teaspoon Greek oregano
½ teaspoon ground coriander
¼ teaspoon red pepper flakes
3 cloves garlic, minced
1 ½ teaspoons lemon zest
1 ½ teaspoons kosher salt
½ teaspoon fresh ground black pepper
2 bone-in, skin-on chicken thighs
1 large carrot, cut into ½ inch batons
6 fingerling potatoes, halved or quartered
½ red onion, cut into quarters with core attached to each slice
1 tablespoon lemon juice
DIRECTIONS:
Two hours before baking, make the marinade. Combine olive oil, rosemary, oregano, coriander, red pepper, garlic lemon zest, salt, and pepper in a large mixing bowl. Place the chicken thighs in the marinade and coat evenly. Cover with plastic wrap and marinate for two hours or overnight.
Place an oven rack six inches below the broiler and preheat the oven to 425°F.
Place the chicken thighs in a large skillet (I use cast iron) skin side up. Toss the vegetables in the remaining marinade and place them in a single layer in the skillet with the chicken.
Roast the chicken and vegetables until 175°F in the thickest part of the thigh, and vegetables are tender for about thirty to thirty-five minutes.
Remove the chicken and vegetables to plates. Stir the lemon juice into the pan juices and pour over the chicken and vegetables. Serve hot.
Note: If the chicken needs browning on top, turn on the broiler, remove the vegetables from the pan, and broil until brown, about three minutes.
Lemon Garlic Chicken Thigh and Vegetable Skillet
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh rosemary, minced
- 1 teaspoon Greek oregano
- ½ teaspoon ground coriander
- ¼ teaspoon red pepper flakes
- 3 cloves garlic, minced
- 1 ½ teaspoons lemon zest
- 1 ½ teaspoons kosher salt
- ½ teaspoon fresh ground black pepper
- 2 bone-in, skin-on chicken thighs
- 1 large carrot, cut into ½ inch batons
- 6 fingerling potatoes, halved or quartered
- ½ red onion, cut into quarters with core attached to each slice
- 1 tablespoon lemon juice
- DIRECTIONS:
Instructions
- Two hours before baking, make the marinade. Combine olive oil, rosemary, oregano, coriander, red pepper, garlic lemon zest, salt, and pepper in a large mixing bowl. Place the chicken thighs in the marinade and coat evenly. Cover with plastic wrap and marinate for two hours or overnight.
- Place an oven rack six inches below the broiler and preheat the oven to 425°F.
- Place the chicken thighs in a large skillet (I use cast iron) skin side up. Toss the vegetables in the remaining marinade and place them in a single layer in the skillet with the chicken.
- Roast the chicken and vegetables until 175°F in the thickest part of the thigh, and vegetables are tender for about thirty to thirty-five minutes.
- Remove the chicken and vegetables to plates. Stir the lemon juice into the pan juices and pour over the chicken and vegetables. Serve hot.
Notes:
If the chicken needs browning on top, turn on the broiler, remove the vegetables from the pan, and broil until brown, about three minutes.
Calories
600.70Fat (grams)
38.66Sat. Fat (grams)
8.29Carbs (grams)
33.42Fiber (grams)
4.43Net carbs
29.29Sugar (grams)
3.35Protein (grams)
33.95Sodium (milligrams)
1835.33Cholesterol (grams)
164.40The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.