Chicken & Veggies Bake
One of the best ways to enjoy veggies alongside chicken in a hearty meal… This one-dishwhole meal of chicken and veggies is fancy enough for a weekend dinner.
Ingredients
- ¼ cup fresh lemon juice
- 3 tbsp olive oil divided
- 1 tbsp red wine vinegar
- 4 large garlic cloves crushed
- 3 tsp dried basil
- 2 tsp dried oregano
- as required salt
- 4 skin-on, bone-in chicken thighs
- 8 baby potatoes haved
- 1 large zucchini sliced
- 1 red bell pepper seeded and cut into wedges
- 1 red onion cut into wedges
- 4 tbsp Kalamata olives pitted
Instructions
- In a large bowl, add the lemon juice, 2tablespoons of the oil, vinegar, garlic, dried herbs and salt and mix well.
- Reserve half of the marinade into a bowl.
- In the bowl ofremaining marinade, add the chicken thighs and mix well.
- Cover the bowl and refrigerate overnight,turning the chicken thighs occasionally.
- Preheat your oven to 430 °F.
- In a large oven-proof skillet, heat theremaining oil over medium-high heat and sear the chicken thighs for about 4minutes per side.
- With a spoon, remove the excess fat from skillet, leaving about 1 tablespoon inside.
- Place the vegetables and reserved marinade and gently, toss to combine.
- Cover the skillet with a lid and transferi nto the oven.
- Bake for about 35 minutes.
- Now, set the oven to broiler.
- Remove the lid of skillet and broil for about5-10 minutes or until chicken and potatoes are crispy and golden browned
- Remove from the oven and set aside, covered for about 5-10 minutes before serving.
Notes
Feel free to add the seasoning of your choice.
Nutrition
Calories: 230kcalCarbohydrates: 28gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 142mgPotassium: 822mgFiber: 5gSugar: 5gVitamin A: 1133IUVitamin C: 78mgCalcium: 61mgIron: 2mg
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