Name: Baked Lemon Chicken and Vegetables
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Lemon, sliced into 1/8-inch rounds - 1; Garlic, crushed - 6 cloves; Lemon juice - 1 tablespoon; Olive oil - 2 teaspoons; Chopped fresh rosemary - 1 teaspoon; Lemon zest - ½ teaspoon; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Boneless, skinless chicken thighs - 6; Small unpeeled red potatoes, quartered - 1 pound; Cherry tomatoes, halved - 12; Pitted kalamata olives - 12

Ingredients for - Baked Lemon Chicken and Vegetables

1. Lemon, sliced into 1/8-inch rounds 1

2. Garlic, crushed 6 cloves

3. Lemon juice 1 tablespoon

4. Olive oil 2 teaspoons

5. Chopped fresh rosemary 1 teaspoon

6. Lemon zest ½ teaspoon

7. Salt ½ teaspoon

8. Ground black pepper ¼ teaspoon

9. Boneless, skinless chicken thighs 6

10. Small unpeeled red potatoes, quartered 1 pound

11. Cherry tomatoes, halved 12

12. Pitted kalamata olives 12

How to cook deliciously - Baked Lemon Chicken and Vegetables

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.