Description
This Crispy Lemon Garlic Chicken & Veggies recipe is a flavorful and healthy one-pan meal perfect for a quick weeknight dinner. Juicy chicken thighs or breasts are coated in a zesty lemon garlic marinade, paired with a colorful medley of fresh vegetables, and roasted to crispy perfection. With simple ingredients and minimal prep, it’s an effortless dish packed with vibrant flavors and a satisfying crunch.
Ingredients
Scale
Chicken and Marinade
- 4 boneless skinless chicken thighs or breasts
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- Zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Vegetables
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup baby carrots
- Pinch of salt and pepper for seasoning vegetables
Garnish
- 2 tablespoons grated Parmesan cheese (optional)
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to roast the chicken and veggies until crispy and tender.
- Prepare the Chicken: Pat the chicken dry with paper towels to help it crisp up in the oven. Place the chicken pieces on a large sheet pan, leaving space for the vegetables.
- Make the Marinade: In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, lemon zest, lemon juice, Italian seasoning, paprika, salt, black pepper, and optional red pepper flakes.
- Coat the Chicken: Brush the lemon garlic marinade evenly over the chicken, ensuring each piece is well coated for maximum flavor.
- Prepare the Vegetables: In a large bowl, toss broccoli florets, sliced red bell pepper, zucchini, and baby carrots with the remaining 1 tablespoon of olive oil, plus a pinch of salt and pepper to season.
- Arrange and Roast: Spread the seasoned vegetables around the chicken in a single layer on the sheet pan. Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with lightly crisped edges.
- Optional Broil for Crispiness: For extra crispy edges, switch the oven to broil and cook for an additional 2 to 3 minutes, keeping a close eye to prevent burning.
- Garnish and Serve: Remove from the oven and sprinkle with grated Parmesan cheese and chopped fresh parsley right before serving to add savory richness and freshness.
Notes
- You can substitute the vegetables with asparagus, green beans, or Brussels sprouts depending on your preference or seasonal availability.
- For even crispier chicken, sear it in a hot skillet for 2 to 3 minutes per side before roasting.
- This dish pairs beautifully with rice, quinoa, or crusty bread to soak up the flavorful lemon garlic juices.
