OnePan 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:

1. Preheat your oven to 400°F (205°C).
2. In a large bowl, whisk together 2 tbsp olive oil, garlic, lemon juice, honey, paprika, cayenne pepper, black pepper, and 1/2 tsp salt.
3. Add the chicken thighs to the bowl and toss to coat the chicken evenly with the marinade. Cover and refrigerate for 30 minutes.
4. In another large bowl, toss together the brussels sprouts, sweet potatoes, and red onion with the remaining olive oil and salt.
5. Spread the vegetables out evenly in a large baking dish.
6. Use tongs to transfer the marinated chicken thighs to the baking dish, skin-side up, arranging them among the vegetables.
7. Pour any remaining marinade over the chicken and vegetables.
8. 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.
9. 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!