Ingredients
- Chicken thighs (bone-in, skin-on or boneless, skinless)
- Assorted vegetables (such as bell peppers, onions, zucchini, cherry tomatoes, broccoli florets)
- Lemons (freshly squeezed juice and zest)
- Olive oil
- Fresh herbs (such as rosemary, thyme, oregano, parsley)
- Garlic (minced)
- Salt and pepper to taste
Instructions
- In a bowl, combine lemon juice, lemon zest, olive oil, minced garlic, chopped fresh herbs, salt, and pepper. Add the chicken pieces and ensure they are well coated. Marinate for at least 30 minutes, or preferably longer, in the refrigerator.
- Wash and chop the vegetables into bite-sized pieces. In a large bowl, toss the vegetables with olive oil, salt, pepper, and any remaining marinade from the chicken.
- Preheat your grill or oven to medium-high heat (400°F/200°C). For grilling, place the chicken on the grill and cook for about 6-8 minutes per side, or until cooked through. For roasting, spread the vegetables in a single layer on a baking sheet, place the chicken on top, and roast for 25-30 minutes.
- Once cooked, let the chicken and vegetables rest for a few minutes before serving. Garnish with extra fresh herbs and lemon wedges if desired.
Notes
- For extra flavor, add a splash of white wine to the marinade.
- Consider using different cuts of chicken, such as chicken breasts or drumsticks.
- Add heartier vegetables like potatoes or sweet potatoes for a more substantial meal.
- Experiment with different herb combinations, such as dill and chives or basil and mint.
- If you’re short on time, you can use store-bought lemon herb seasoning to simplify the marinade process.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling or Roasting
- Cuisine: American
- Diet: Low-Carb, Keto-Friendly
Nutrition
- Serving Size: 1 serving
- Calories: 380 Kcal
- Sugar: 3g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg