OnePan Spicy Lemon Chicken with Roasted Vegetables
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Ingredients
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.
