Lemon-Herb Mediterranean Chicken

Name: Lemon-Herb Mediterranean Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 pound chicken thighs (boneless, skinless, cut into 1-inch pieces); 1.5 pound baby red potatoes (quartered); 1 red bell pepper (chopped into 1-inch pieces); 1 yellow bell pepper (chopped into 1-inch pieces); 1 zucchini (medium, cut into 1/2-inch half-moons); 3 tablespoon olive oil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 0.5 teaspoon garlic powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 3 tablespoon lemon juice; 1 cucumber (medium, diced); 1 pint cherry tomatoes (halved); 0.25 cup fresh parsley (chopped); 2 tablespoon red wine vinegar

Tender chicken thighs and crisp vegetables roasted to perfection with aromatic Mediterranean herbs and bright lemon, served alongside a refreshing cucumber-tomato salad.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 6
Cuisine: Mediterranean
Difficulty: Medium
Cost: $3.46/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Paleo
High-Protein

Ingredients

2 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
1.5 pound baby red potatoes (quartered)
1 red bell pepper (chopped into 1-inch pieces)
1 yellow bell pepper (chopped into 1-inch pieces)
1 zucchini (medium, cut into 1/2-inch half-moons)
3 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
0.5 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper
3 tablespoon lemon juice
1 cucumber (medium, diced)
1 pint cherry tomatoes (halved)
0.25 cup fresh parsley (chopped)
2 tablespoon red wine vinegar

Instructions

Preheat oven to 400°F (200°C).
In a large bowl, combine chicken thighs, baby red potatoes, red bell pepper, yellow bell pepper, zucchini, 2 tablespoons of the olive oil, dried oregano, dried thyme, garlic powder, salt, and black pepper. Toss well to coat.
Spread the chicken and vegetables in a single layer on a large baking sheet. Roast for 25 minutes.
Remove from oven, drizzle with lemon juice, and toss gently. Return to oven and roast for another 10 minutes, or until chicken is cooked through and vegetables are tender-crisp.
While chicken and vegetables roast, prepare the salad: In a medium bowl, combine diced cucumber, cherry tomatoes, and chopped fresh parsley.
Whisk together the remaining 1 tablespoon olive oil and red wine vinegar. Pour over the salad and toss to combine.
Serve the roasted chicken and vegetables with the fresh cucumber-tomato salad on the side.

Notes

For extra zest, you can add 1/2 teaspoon lemon zest to the chicken and vegetables before roasting. Leftovers store well for up to 3 days.

Nutrition (per serving)

Calories: 480
Protein: 37.8 g
Carbohydrates: 38.5 g
Fat: 20.3 g
Fiber: 6.1 g
Sodium: 490 mg
Saturated Fat: 5.2 g
Sugar: 7.8 g
Cholesterol: 125 mg