Chicken Thighs with Garlic and Herbs
A simple and satisfying roasted chicken thigh dish paired with fresh vegetables, seasoned with garlic and herbs, perfect for any occasion.
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken thighs (about 6-8 pieces)
- 2 tbsp olive oil (adds richness)
- 1 lemon (zested and juiced for brightness)
- 1 tsp dried oregano (herbaceous flavor)
- 1 tsp dried thyme (earthy notes)
- 4 cloves garlic (minced for pungency)
- 1 lb baby potatoes (halved for heartiness)
- 1 lb green beans (trimmed for freshness)
- 1 tsp salt (enhances flavor)
- 1/2 tsp black pepper (adds warmth)
Instructions
Preparation
- Preheat your oven to 425°F and prepare a baking sheet by lining it with foil.
- In a mixing bowl, combine the olive oil, lemon zest, lemon juice, dried oregano, dried thyme, minced garlic, salt, and black pepper. Whisk until well-mixed.
- Coat the chicken thighs thoroughly with half of the marinade and let them sit while preparing the vegetables.
- Toss the halved baby potatoes and trimmed green beans with the remaining marinade in the foil-lined pan.
- Arrange the marinated chicken thighs among the vegetables on the baking sheet.
- Roast in the preheated oven for about 20-25 minutes until the chicken reaches an internal temperature of 165°F.
- If desired, broil for an additional 1-2 minutes for extra color and crispness.
- Allow the dish to rest for about 5 minutes before serving with lemon wedges.
Notes
For best results, allow the chicken to marinate for an hour before cooking. Use fresh herbs for enhanced flavor.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 5gSugar: 2g
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