rOASTED lEMON cHICKEN aND vEGETABLES
ROASTED LEMON CHICKEN AND VEGETABLES
Enjoy the convenience and deliciousness of our Roasted Lemon Chicken & Vegetables recipe. Perfect for family dinners or any night you crave comforting, easy-to-make meals.
Whether you’re a novice or a seasoned cook, this dish promises a satisfying meal with minimal cleanup. Try it tonight!
INGREDIENTS (Serves 6)
Zest & juice of 1 medium lemon
2 T. Dijon mustard
½ tsp. dried thyme
Salt & pepper to taste
Olive oil
6 bone-in, skin-on chicken thighs
2 T. butter
1 to 1½ lbs. baby red potatoes, halved
1 lb. asparagus, green beans, or petite baby carrots
DIRECTIONS
To begin, preheat the oven to 400°F. In a small bowl, mix the lemon zest and juice, mustard, thyme, salt, pepper, and 2 tablespoons of oil. Brush the mixture over both sides of the chicken pieces.
Melt the butter in a 12ʺ oven-safe skillet over medium-high heat. Brown the chicken, about 3 minutes per side, until golden brown. Transfer to a plate.
Toss the potatoes in the warm skillet with salt and pepper; roast uncovered in the oven for 20 minutes, until they’re beginning to soften. Set the chicken on topof the potatoes and roast uncovered 25 to 30 minutes more, until the chicken is nearly done.
Toss the asparagus with a little oil and tuck the spears into the skillet; roast uncovered 10 to 15 minutes longer, until everything is fully cooked and tender.
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