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Mediterranean Chicken and Vegetables
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Prep Time:
50 minutes
Total Time:
1 hour 35 minutes
Succulent rosemary garlic chicken roasted with flavorful veggies - a tantalizing dish sure to impress.
Ingredients:
  • 1/2 cup lemon juice
  • 3 tablespoons olive oil
  • 2 teaspoons dried rosemary leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 cloves garlic, chopped
  • 6 chicken thighs (about 2.25 lb)
  • 2 large red potatoes, cut into 1/2-inch pieces
  • 2 small zucchini, cut into 1-inch pieces
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces, pieces separated
Instructions:
  • Mix the marinade ingredients in a small bowl or measuring cup.
  • Divide the chicken thighs between two large resealable plastic bags. Divide the potatoes, zucchini, bell pepper, and onion into another large resealable plastic bag. Pour half of the marinade into each bag. Seal the bags and massage to evenly coat everything with the marinade. Refrigerate for at least 30 minutes, making sure to flip the bags occasionally, but not exceeding 6 hours.
  • Preheat the oven to 400°F. Line a 15x10x1-inch pan with foil. Arrange the chicken thighs, skin side up, on one side of the pan and the vegetables on the other side. Drizzle any leftover marinade over the chicken and vegetables.
  • Bake for 35 to 45 minutes, or until vegetables are tender and the chicken's juices run clear when the thickest part is cut to the bone (180°F). Spoon the pan juices over the chicken and vegetables halfway through baking. Optionally, sprinkle with shredded Parmesan cheese.

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