why make this recipe
Lemon Garlic Chicken and Veggies is a fantastic recipe to try for several reasons. First, it combines the flavors of juicy chicken, bright lemon, and fresh vegetables in one dish. This means less time spent washing dishes! It’s also a healthy option packed with protein and vitamins. Plus, it’s quick to prepare, making it perfect for busy weeknights or special gatherings.
how to make Lemon Garlic Chicken and Veggies
Ingredients:
- 4 chicken thighs
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 4 cloves garlic, minced
- 2 lemons (juiced and zested)
- Salt and pepper to taste
Directions:
- Preheat your oven to 400°F (200°C).
- On a large sheet pan, arrange the chicken thighs.
- Add the broccoli florets and cherry tomatoes around the chicken.
- In a small bowl, mix the minced garlic, lemon juice, and lemon zest.
- Pour the garlic-lemon mixture over the chicken and veggies, ensuring everything is well coated.
- Season with salt and pepper to taste.
- Bake for 25-30 minutes or until the chicken is cooked through and the veggies are tender.
- Serve hot from the oven, either on a large platter or directly from the sheet pan.
how to serve Lemon Garlic Chicken and Veggies
This dish can be served straight from the oven for a homey feel, or you can plate it up neatly for guests. Pair it with a fresh green salad or a side of rice to complete the meal. A sprinkle of extra lemon zest on top just before serving can add a lovely touch.
how to store Lemon Garlic Chicken and Veggies
To store leftover Lemon Garlic Chicken and Veggies, let it cool completely. Then, place it in an airtight container and refrigerate. It will last for up to 3 days. You can also freeze the meal; just make sure to use a freezer-safe container. Thaw it in the fridge overnight before reheating.
tips to make Lemon Garlic Chicken and Veggies
- Use bone-in chicken thighs for extra flavor, but boneless can work too.
- Feel free to add other vegetables like bell peppers or zucchini based on personal preference.
- Don’t skip the lemon zest; it adds a fresh, aromatic quality.
variation (if any)
One variation is to use chicken breast instead of thighs for a leaner option. You can also switch up the vegetables based on what you have on hand – asparagus and green beans make great substitutes. If you like some heat, add a pinch of red pepper flakes to the garlic-lemon mixture.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken, but it may require a longer cooking time. Make sure the internal temperature reaches 165°F (75°C) for safety.
2. Can I make this recipe ahead of time?
Yes, you can prep it ahead of time and store it in the fridge until you’re ready to bake it.
3. What should I serve with this dish?
It pairs well with rice, quinoa, or a fresh salad for a complete meal.
Enjoy this simple, delicious recipe that’s sure to please everyone at your table!
Lemon Garlic Chicken and Veggies
Ingredients
Main Ingredients
- 4 pieces chicken thighs Bone-in for extra flavor or boneless can be used.
- 2 cups broccoli florets Fresh.
- 1 cup cherry tomatoes Halved.
- 4 cloves garlic, minced
- 2 pieces lemons, juiced and zested For a bright flavor.
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- On a large sheet pan, arrange the chicken thighs.
- Add the broccoli florets and cherry tomatoes around the chicken.
- In a small bowl, mix the minced garlic, lemon juice, and lemon zest.
- Pour the garlic-lemon mixture over the chicken and veggies, ensuring everything is well coated.
- Season with salt and pepper to taste.
Cooking
- Bake for 25-30 minutes or until the chicken is cooked through and the veggies are tender.
- Serve hot from the oven, either on a large platter or directly from the sheet pan.