One-Pan Spicy Lemon Chicken with Roasted Vegetables
Serves 4
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1/4 cup olive oil, divided
- 3 cloves garlic, minced
- 1/4 cup lemon juice
- 2 tbsp honey
- 2 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 tsp salt, divided
- 2 cups brussels sprouts, trimmed and halved
- 2 cups sweet potatoes, peeled and diced
- 1 red onion, sliced
Instructions:
- Preheat your oven to 400°F (205°C).
- In a large bowl, whisk together 2 tbsp olive oil, garlic, lemon juice, honey, paprika, cayenne pepper, black pepper, and 1/2 tsp salt.
- Add the chicken thighs to the bowl and toss to coat the chicken evenly with the marinade. Cover and refrigerate for 30 minutes.
- In another large bowl, toss together the brussels sprouts, sweet potatoes, and red onion with the remaining olive oil and salt.
- Spread the vegetables out evenly in a large baking dish.
- Use tongs to transfer the marinated chicken thighs to the baking dish, skin-side up, arranging them among the vegetables.
- Pour any remaining marinade over the chicken and vegetables.
- Bake in the preheated oven for 40-45 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F / 75°C) and the vegetables are tender and caramelized on the edges.
- Serve hot with any remaining pan juices spooned over the top.
This One-Pan Spicy Lemon Chicken with Roasted Vegetables is a complete meal that's great for any night of the week. The spicy, tangy flavors of the chicken are perfectly balanced by the sweet caramelization of the roasted vegetables. Give it a try and let me know what you think!
Created and Last Updated: June 12, 2023
Disclaimer: AI-generated content may contain errors. Verify all information before use, especially cooking times and temperatures for meats and other perishable items.
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