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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.