Juicy Lebanese-style chicken thighs marinated in lemon, garlic, thyme and rosemary, then roasted with spring vegetables. A healthy, fragrant one-pan family dinner in about an hour.

Prep time: 20 minutesCook time: 40 minutesTotal time: 1 hourServings: 4 servingsDifficulty: Medium

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This Lebanese-style lemon and herb roasted chicken is full of fresh spring flavor. Roasted alongside seasonal vegetables and fragrant herbs, it is healthy, delicious and perfect for sharing with the whole family.

Ingredients

  • 4 chicken thighs
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons fresh thyme
  • 1 tablespoon fresh rosemary
  • Salt, to taste
  • Black pepper, to taste
  • 200 g (7 oz) mixed spring vegetables, such as asparagus, baby carrots and peas

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Whisk together the lemon juice, olive oil, garlic, thyme, rosemary, salt and black pepper to make the marinade.
  3. Add the chicken thighs and turn to coat each piece well. Marinate for 15 minutes.
  4. Arrange the chicken on a baking sheet and roast for about 40 minutes, until golden and cooked through.
  5. During the last 10 minutes, add the mixed vegetables around the edges of the pan and roast them with the chicken.
  6. Transfer the chicken and vegetables to a platter, drizzle with any remaining lemon juice and serve immediately.

Tips

  • Add other fresh herbs such as mint or parsley to suit your taste.
  • For extra-crispy skin, raise the oven temperature to 220°C (425°F) for the last 5 minutes.

Nutrition

Calories: about 350 kcal per serving | Protein: 30 g | Carbs: 5 g | Fat: 20 g

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