Baked Lemon Chicken and Vegetables

Tossed in a zesty lemon and garlic blend, these chicken thighs are baked with a mix of vegetables in one dish for an easy weeknight meal.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 295 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon lemon juice
• ½ teaspoon lemon zest
• ¼ teaspoon ground black pepper
• 2 teaspoons olive oil
• 6 cloves garlic, crushed
• 1 teaspoon chopped fresh rosemary
• 1 lemon, sliced into 1/8-inch rounds
• 6 each boneless, skinless chicken thighs
• 1 pound small unpeeled red potatoes, quartered
• 12 each cherry tomatoes, halved
• 12 each pitted Kalamata olives

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Arrange lemon slices in a single layer on the bottom of a 9x13-inch baking dish.

Step 2

Combine garlic, lemon juice, olive oil, rosemary, lemon zest, salt, and pepper in a large bowl. Toss in chicken, potatoes, tomatoes, and olives to coat. Lay chicken over lemon slices in the dish, then top with vegetable mixture.

Step 3

Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and potatoes are tender, about 50 minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C). Toss one more time in the dish to coat with sauce before serving.