A roasted chicken and veggies dish that is remarkably full of flavor. Recommend experimenting with different veggies like asparagus, peppers, onions, zucchinis, etc.
Greek Lemon Roasted Chicken
Ingredients
4lbs Chicken Thighs (Boneless or Bone-in)
3-4 Russet Potates, Peeled and Cubed
2 Heads of Broccoli, Chopped
4 Large Carrots, Sliced
1/2 Cup Lemon Juice
1/2 Cup Olive Oil
6 Cloves Garlic, Minced
1 Tbsp Dried Oregano
1 Tbsp Kosher Salt
1 Tsp Dried Rosemary
1 Tsp Black Pepper, Freshly Ground
Pinch of Cayenne Pepper
1 Cup Chicken Broth
Optional
1 Tsp Fresh Oregano, Chopped
Instructions
Preheat the oven to 425°F (220°C). Lightly oil a large roasting pan.
Combine lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne in a small bowl.
Put the chicken, potatoes, and carrots in a large bowl. Pour the marinade over and toss to coat evenly.
Transfer the everything to the roasting pan, leaving the marinade in the bottom of the bowl. Place the chicken skin up if using bone-in thights.
Pour the chicken broth over everything in the roasting pan.
Bake in the preheated oven for 20 minutes.
Toss the broccoli in the bowl with the remaining marinade until it’s all soaked up.
After 20 mins has elapsed, remove the roasting pan from the oven. Toss everything and add the broccoli.
Bake everything for approx 25 mins more, until the chicken is cooked to 165°F (74°C).
Spinkle with fresh oregano for serving. Serve over rice if desired.
