Description
Learn how to make a delicious one-pan lemon garlic chicken and veggies dish that’s easy, flavorful, and perfect for a quick weeknight dinner.
Ingredients
- 2 pounds (900g) boneless, skinless chicken thighs
- Salt and pepper, to taste
- 1/4 cup (60ml) vegetable oil
- 1/2 cup (120ml) sliced red onion
- 4 cloves garlic, minced
- 2 teaspoons (10 ml) Greek seasoning
- 1 pound (450g) asparagus, washed, trimmed, and halved
- 6 mini bell peppers, assorted colors, seeds removed, quartered
- 1/2 cup (120ml) beef broth
- 1 lemon, zested and juiced
- lemon slices, for garnish (optional)
- Fresh parsley sprigs, for garnish (optional)
Instructions
- Set your oven to 400°F (200°C) and cover a baking tray with foil or parchment. Dry the chicken thighs with paper towels and sprinkle with salt and pepper.
- Heat vegetable oil in a large pan over medium-high heat. Once the oil is hot, place the chicken in the pan and cook until it is golden brown, about 3 to 5 minutes per side. Transfer the chicken to the baking tray.
- Place the chicken in the oven and let it roast for 15 minutes.
- In the same pan, with the heat turned off, add the red onion, minced garlic, and Greek seasoning. Stir gently to combine without cooking them. Add the asparagus and quartered mini bell peppers.
- Mix the beef broth, lemon zest, and lemon juice in a small bowl. Pour this mixture into the pan with the vegetables, letting it sit without heating.
- Flip the chicken thighs over and arrange only the vegetables around the chicken on the baking tray. Drizzle about 2 tablespoons of the pan juices over each piece of chicken.
- Put the tray back in the oven and continue baking until the chicken is cooked through, juices run clear, and an instant-read thermometer shows 165°F (74°C), approximately another 15 minutes.
- Arrange the chicken in the center of a serving plate and place the vegetables around it. Add lemon slices and sprigs of fresh parsley for decoration. Serve hot.
