Lemon Garlic Roasted Chicken and Vegetables

This oven-roasted chicken and vegetable dish features tender chicken thighs with baby potatoes, carrots, and broccoli. Flavored with lemon, garlic, and thyme, it's a simple and flavorful meal, perfect for a busy weeknight.

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Prep Time 15

Cook Time 40

Servings 4

Ingredients

8 chicken thighs bone-in and skin-on
2 lemons sliced
8 cloves garlic minced
2 lbs baby potatoes halved
4 carrots sliced
2 broccoli crowns cut into florets
4 tablespoons olive oil
2 teaspoons dried thyme
Salt and pepper to taste

Instructions

Preheat the oven to 425°F.
In a large baking dish, arrange the chicken thighs, and surround them with the lemon slices, potatoes, carrots, and broccoli.
Drizzle olive oil over the chicken and vegetables. Sprinkle minced garlic, thyme, salt, and pepper evenly on top.
Roast in the preheated oven for 35-40 minutes or until the chicken is cooked through and the vegetables are tender.
Serve hot, with the juices from the baking dish spooned over the chicken and vegetables.