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Mediterranean Lemon Garlic Chicken with Roasted Vegetables and Quinoa

Mediterranean Lemon Garlic Chicken with Roasted Vegetables and Quinoa

Dinner
Prep Time
15min
Cook Time
35min
Servings
4
Calories
890
Chef's Note

This potato-free version uses a Mediterranean-inspired vegetable medley and protein-rich quinoa for a complete meal. The addition of olives and feta cheese brings a delightful tangy flavor that complements the lemon-garlic chicken perfectly. For a time-saving tip, you can prepare all the vegetables up to a day ahead and store them in the refrigerator until ready to cook.

Tags
chicken
high-protein
one-pan
roasted
seasonal
dinner
lemon
garlic
weeknight
mediterranean
gluten-free
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

  • 1 pound carrots

  • 2 medium zucchini

  • 2 large bell peppers

  • 1 pint cherry tomatoes

  • 1 pound broccoli florets

  • 0.25 cup fresh parsley

  • 2 tablespoons butter

  • 1.5 cups quinoa

  • 0.5 cup kalamata olives

  • 4 ounces feta cheese

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, peel and cut 1 pound of carrots into 2-inch pieces, slice 2 zucchini into 1/2-inch rounds, cut 2 bell peppers into 1-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 carrots, zucchini, and bell peppers 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. Add cherry tomatoes around the chicken. Sprinkle with 0.25 teaspoon red pepper flakes.

  • 10

    Transfer skillet to preheated oven and roast for 20 minutes.

  • 11

    Meanwhile, rinse 1.5 cups quinoa and cook according to package instructions (typically with 3 cups water, simmered for about 15 minutes until water is absorbed and quinoa is fluffy).

  • 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

    Stir 0.5 cup pitted kalamata olives into the vegetable mixture.

  • 15

    Serve chicken thighs and vegetables over quinoa, spooning pan sauce over the top and garnishing with crumbled feta cheese.

Nutrition Information (per serving)
890
Calories
58g
Protein
65g
Carbs
46g
Fat
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