Oven-Baked Lemon-Rosemary Chicken and Veggies
Jazz up chicken thighs with fragrant lemon and rosemary for a feel-good dinner that can be on the table in less than 40 minutes
Serving Size
1 thigh, 1 cup veggies
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
2
lemons, juiced
2 Tbsp
olive oil
2 Tbsp
chopped fresh rosemary or 2 tsp dried
1/2 tsp
salt
1/2 tsp
black pepper
1/4 to 1/2 tsp
red pepper flakes
2
yellow squash, cubed
1
parsnip, cubed
4
chicken thighs
Directions
- Heat oven to 400°F.
- In a large bowl, whisk together lemon juice, oil, rosemary, salt, black pepper, and crushed red pepper. Add squash and parsnip, tossing to coat. Transfer vegetables to baking sheet or 9"x13" baking pan.
- Nestle chicken among vegetables and brush or drizzle with remaining lemon-oil. Place in baking dish. Bake until meat thermometer inserted into center of thigh, without touching bone, reaches 165°F, 25 to 35 minutes.
Nutrition Information
| Calories | 265 |
| Fat | 8.7 g |
| Saturated fat | 1.1 g |
| Sodium | 317 mg |
| Carbs | 23 g |
| Protein | 25 g |
| Fiber | 6 g |