Greek Lemon-Oregano Chicken with Roasted Vegetables

Greek · 45 min · Chicken · gluten-free, dairy-free, high-protein

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Ingredients

• 4 pieces Chicken thighs (bone-in, skinless)
• 2 Lemon
• 4 Garlic cloves
• 3 tbsp Olive oil
• 1 tsp Dried oregano
• 1 lb Baby potatoes
• 2 Bell peppers (red and yellow)
• 2 Zucchini
• to taste Salt
• to taste Black pepper

Method

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix juice of 1 lemon, 2 tbsp olive oil, minced garlic, oregano, salt, and pepper to create a marinade.
3. Rub the marinade over the chicken thighs and let sit for 10 minutes.
4. Chop potatoes into halves or quarters, and cut bell peppers and zucchini into chunks.
5. Arrange chicken and vegetables on a baking sheet, drizzle with remaining olive oil, lemon juice, and season with salt and pepper.
6. Roast in the oven for 35 minutes, until chicken is cooked through and vegetables are tender.
7. Serve hot, garnished with fresh lemon wedges if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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