Description
This comforting and healthy baked chicken dish features tender chicken thighs infused with lemon and herbs, roasted alongside nutrient-rich vegetables. It’s a perfect anti-inflammatory meal that’s both flavorful and easy to prepare.
Ingredients
- 4 boneless, skinless chicken thighs
- 2 lemons (one sliced, one for juice)
- 2 sprigs fresh rosemary, chopped
- 1 tbsp dried oregano
- 2 tbsp extra virgin olive oil
- 1 lb mixed root vegetables (carrots, sweet potatoes, parsnips), chopped
- Salt and black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Chicken: In a large bowl, toss the chicken thighs with 1 tablespoon of olive oil, the juice from one lemon, chopped fresh rosemary, dried oregano, salt, and black pepper. Ensure the chicken is evenly coated.
- Prepare Vegetables: In a separate bowl, toss the chopped mixed root vegetables with the remaining 1 tablespoon of olive oil, a pinch of salt, and black pepper. Stir well to coat.
- Arrange and Roast: Spread the seasoned chicken and vegetables evenly on a large baking sheet. Place the lemon slices over the chicken pieces.
- Bake: Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized.
- Serve: Remove from oven and serve immediately. Enjoy your wholesome and flavorful anti-inflammatory meal!
- Prep Time: 15 mins
- Cook Time: 30 mins