Mediterranean Baked Chicken with Lemon Potatoes

Name: Mediterranean Baked Chicken with Lemon Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 5 servings
Cuisine: Mediterranean
Ingredients: 2 pound chicken thighs (boneless, skinless); 2 pound yellow potatoes (cut into 1-inch chunks); 1 zucchini (large, chopped into 1-inch pieces); 1 red bell pepper (large, cored and chopped into 1-inch pieces); 0.25 cup olive oil; 0.25 cup lemon juice (freshly squeezed); 4 clove garlic (minced); 2 teaspoon dried oregano; 1 teaspoon dried thyme; 1.5 teaspoon salt; 0.5 teaspoon black pepper (freshly ground)

Succulent chicken thighs and potatoes roasted with a bright lemon-herb marinade, accompanied by tender zucchini and bell peppers for a wholesome Mediterranean-inspired meal.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 5
Cuisine: Mediterranean
Difficulty: Medium
Cost: $3.55/serving

Dietary

Dairy-Free
Nut-Free
Gluten-Free
Soy-Free
Egg-Free
Paleo
Low-Sugar
High-Protein
Whole30

Ingredients

2 pound chicken thighs (boneless, skinless)
2 pound yellow potatoes (cut into 1-inch chunks)
1 zucchini (large, chopped into 1-inch pieces)
1 red bell pepper (large, cored and chopped into 1-inch pieces)
0.25 cup olive oil
0.25 cup lemon juice (freshly squeezed)
4 clove garlic (minced)
2 teaspoon dried oregano
1 teaspoon dried thyme
1.5 teaspoon salt
0.5 teaspoon black pepper (freshly ground)

Instructions

Preheat oven to 400°F. In a large bowl, combine the olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk to combine.
Add the chicken thighs, yellow potatoes, zucchini, and red bell pepper to the bowl with the marinade. Toss everything gently until well coated.
Spread the chicken and vegetables in a single layer on a large baking sheet. Ensure the potatoes and chicken have good contact with the pan for browning. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Roast for 40-45 minutes, or until the chicken is cooked through (internal temperature of 165°F), the potatoes are tender and browned, and the vegetables are caramelized. Flip the chicken and vegetables halfway through cooking for even browning.
Remove from oven and serve hot.

Notes

For an extra burst of freshness, sprinkle with chopped fresh parsley before serving. Leftovers are fantastic for lunch the next day.

Nutrition (per serving)

Calories: 605
Protein: 42 g
Carbohydrates: 48 g
Fat: 29.5 g
Fiber: 6.5 g
Sodium: 1250 mg
Saturated Fat: 7 g
Sugar: 5 g
Cholesterol: 130 mg