Scrumptious Paleo Lemon Herb Chicken Thighs With Roasted Vegetables

Allergens

N/A (Check for hidden allergens in individual ingredients)

Ingredients

• 4 large chicken thighs, skin on
• 1/4 cup olive oil
• 1/4 cup lemon juice (freshly squeezed)
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste
• 1 pound mixed vegetables (e.g., baby potatoes, carrots, zucchini, bell peppers)
• 2 cups cherry tomatoes, halved

Instructions

1. In a large mixing bowl, combine olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper. Whisk together until well combined.
2. Add chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for a more intense flavor.
3. Preheat oven to 400°F (200°C).
4. In a large roasting pan, toss the mixed vegetables and cherry tomatoes with a tablespoon of olive oil, salt, and pepper to taste. Arrange them evenly in the pan.
5. Remove chicken thighs from the marinade, allowing excess to drip off, and place them on top of the prepared vegetables.
6. Bake in the preheated oven for 30 40 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the vegetables are tender.
7. Remove from the oven and let it rest for a few minutes before serving.

Chef’s Insight

The marinade not only adds flavor but also helps to keep the chicken moist during cooking.

Notes

This recipe is perfect for those on the Paleo diet, and it can be adapted to other diets with simple substitutions.