Greek Lemon-Oregano Chicken with Roasted Vegetables
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Greek · 45 min · Chicken · gluten-free, dairy-free, high-protein
520 cal
40g protein
45g carbs
20g fat
per serving · estimated
Ingredients
- 2 pieces Chicken thighs (bone-in, skinless)
- 1 Lemon
- 2 Garlic cloves
- 1 1/2 tbsp Olive oil
- 1/2 tsp Dried oregano
- 1/2 lb Baby potatoes
- 1 Bell peppers (red and yellow)
- 1 Zucchini
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Preheat oven to 400°F (200°C).
- In a small bowl, mix juice of 1 lemon, 2 tbsp olive oil, minced garlic, oregano, salt, and pepper to create a marinade.
- Rub the marinade over the chicken thighs and let sit for 10 minutes.
- Chop potatoes into halves or quarters, and cut bell peppers and zucchini into chunks.
- Arrange chicken and vegetables on a baking sheet, drizzle with remaining olive oil, lemon juice, and season with salt and pepper.
- Roast in the oven for 35 minutes, until chicken is cooked through and vegetables are tender.
- 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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