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Lemon Garlic Chicken Thighs with Seasonal Vegetables

Lemon Garlic Chicken Thighs with Seasonal Vegetables

Dinner
Prep Time
15min
Cook Time
30min
Servings
4
Calories
1000
Chef's Note

For extra flavor, marinate the chicken thighs in the lemon, garlic, and herb mixture for 2-4 hours before cooking. This allows the flavors to penetrate deeper into the meat. If you're short on time, the recipe still works beautifully without marinating, but it's a simple step that elevates the dish when you have the chance to plan ahead.

Tags
chicken
high-protein
one-pan
roasted
seasonal
dinner
lemon
garlic
weeknight
Ingredients

  • 2.5 pounds bone-in, skin-on chicken thighs

  • 1.5 teaspoons salt

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 3 tablespoons olive oil

  • 6 cloves garlic cloves

  • 2 whole lemons

  • 1 cup chicken broth

  • 2 tablespoons honey

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • 0.25 teaspoon red pepper flakes

  • 2 pounds baby potatoes

  • 1 pound carrots

  • 1 pound broccoli florets

  • 0.25 cup fresh parsley

  • 2 tablespoons butter

  • 3 cups brown rice

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    Pat 2.5 pounds of chicken thighs dry with paper towels. Season with 1 teaspoon salt, 0.5 teaspoon black pepper, and 1 teaspoon garlic powder.

  • 3

    Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and cook for 5-6 minutes until skin is golden and crispy.

  • 4

    Flip chicken thighs and cook for another 3 minutes. Remove chicken to a plate and set aside.

  • 5

    While chicken is cooking, cut 2 pounds of baby potatoes in half, peel and cut 1 pound of carrots into 2-inch pieces, and separate 1 pound of broccoli into florets.

  • 6

    In the same skillet, add remaining 1 tablespoon olive oil. Add minced 6 garlic cloves and cook for 30 seconds until fragrant.

  • 7

    Add potatoes and carrots to the skillet. Season with 0.5 teaspoon salt and 0.5 teaspoon black pepper, 1 teaspoon dried oregano, and 1 teaspoon dried thyme. Stir to coat vegetables.

  • 8

    Zest one lemon and set zest aside. Juice both lemons (about 1/4 cup juice). Add lemon juice, 1 cup chicken broth, and 2 tablespoons honey to the skillet. Stir to combine and bring to a simmer.

  • 9

    Return chicken thighs to the skillet, placing them skin-side up on top of the vegetables. Sprinkle with 0.25 teaspoon red pepper flakes.

  • 10

    Transfer skillet to preheated oven and roast for 20 minutes.

  • 11

    Meanwhile, cook 3 cups of brown rice according to package instructions (typically 2 cups water per 1 cup rice, simmered for about 45 minutes).

  • 12

    After 20 minutes, add broccoli florets around the chicken and return to oven for an additional 10 minutes, until chicken is cooked through (internal temperature of 165°F) and vegetables are tender.

  • 13

    Remove from oven. Add 2 tablespoons butter and stir gently to melt into the sauce. Sprinkle with reserved lemon zest and 0.25 cup chopped fresh parsley.

  • 14

    Serve chicken thighs and vegetables over brown rice, spooning pan sauce over the top.

Nutrition Information (per serving)
1000
Calories
63g
Protein
112g
Carbs
33g
Fat
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