Herb-Infused Chicken Thighs with Lemon Garlic Roasted Vegetables

This dish features succulent chicken thighs marinated in a blend of fresh herbs and garlic, then baked to perfection. Paired with vibrant roasted vegetables infused with lemon, this recipe strikes a delightful balance between traditional flavors and a touch of creative zest, making it a wholesome and appealing meal option.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, zested and juiced
• 2 cups mixed vegetables (bell peppers, zucchini, carrots)
• 1 teaspoon dried oregano

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix olive oil, minced garlic, rosemary, thyme, salt, pepper, lemon zest, and lemon juice to create the marinade.
3. Pat the chicken thighs dry and coat them evenly with the marinade. Let them marinate for at least 30 minutes.
4. While the chicken marinates, chop the mixed vegetables and toss them with olive oil, oregano, salt, and pepper.
5. Spread the vegetables on a baking sheet and place in the oven for 10 minutes.
6. After 10 minutes, add the marinated chicken thighs to the baking sheet, skin side up, and return to the oven.
7. Bake for an additional 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
8. Serve hot, garnished with fresh herbs if desired.