Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 lemon, sliced and juiced
- 1 cup broccoli florets
- 1 cup cherry tomatoes
- ½ cup baby carrots, halved
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C).
- Season chicken thighs with salt, pepper, and oregano.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden.
- Add garlic and lemon juice to the pan, stir 30 seconds until fragrant.
- Surround chicken with broccoli, tomatoes, and carrots. Drizzle with remaining lemon juice and oil.
- Transfer skillet to oven. Roast 12–15 minutes until chicken reaches 165°F (74°C) and vegetables are tender.
- Garnish with fresh parsley before serving.
Notes
- For extra crispiness, broil 2 minutes at the end.
- Swap vegetables based on season or preference—zucchini or red bell pepper works well.
- Serve with quinoa or rice if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken thigh with veggies
- Calories: 285 Kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg
