Lemon Herb Roasted Chicken and Veggies

Name: Lemon Herb Roasted Chicken and Veggies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4.5 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound chicken thighs (boneless, skinless); 1 pound red potatoes (quartered); 1 pound carrots (peeled, chopped into 1-inch pieces); 2 tablespoon olive oil; 1 lemon (half thinly sliced, half juiced); 3 clove garlic (minced); 1 teaspoon dried oregano; 0.5 teaspoon dried thyme; 1 teaspoon salt; 0.5 teaspoon black pepper (ground); 1 cup plain couscous; 1 cup chicken broth; 2 tablespoon fresh parsley (chopped)

Juicy chicken thighs roasted with tender root vegetables like carrots and potatoes, seasoned generously with lemon, garlic, and Mediterranean herbs, served with fluffy couscous.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 4.5
Cuisine: Mediterranean
Difficulty: Medium
Cost: $3.44/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1.5 pound chicken thighs (boneless, skinless)
1 pound red potatoes (quartered)
1 pound carrots (peeled, chopped into 1-inch pieces)
2 tablespoon olive oil
1 lemon (half thinly sliced, half juiced)
3 clove garlic (minced)
1 teaspoon dried oregano
0.5 teaspoon dried thyme
1 teaspoon salt
0.5 teaspoon black pepper (ground)
1 cup plain couscous
1 cup chicken broth
2 tablespoon fresh parsley (chopped)

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
In a large bowl, combine 1 1/2 pounds chicken thighs, 1 pound red potatoes, and 1 pound carrots. Add 2 tablespoons olive oil, the juice from half a lemon, 3 cloves minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss well to ensure everything is evenly coated.
Spread the chicken and vegetables in a single layer on the prepared baking sheet. Arrange the thinly sliced lemon on top of the chicken and vegetables.
Roast for 35-40 minutes, or until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender and lightly browned. Flip chicken and vegetables halfway through cooking for even roasting.
While the chicken and vegetables are roasting, prepare the couscous. Bring 1 cup chicken broth to a boil in a small saucepan. Stir in 1 cup plain couscous, remove from heat, cover, and let stand for 5 minutes, or until the liquid is absorbed. Fluff with a fork.
Serve the roasted chicken and vegetables with the couscous. Garnish with chopped fresh parsley if desired.

Notes

Any root vegetables like parsnips or sweet potatoes can be used interchangeably with carrots and red potatoes. Leftovers are great for a quick lunch.

Nutrition (per serving)

Calories: 610
Protein: 54 g
Carbohydrates: 53 g
Fat: 21 g
Fiber: 9 g
Sodium: 890 mg
Saturated Fat: 5 g
Sugar: 7 g
Cholesterol: 185 mg