Lemon-Rosemary Chicken With Roasted Vegetables
Lemon-Rosemary Chicken with Roasted Vegetables is a delightful and flavorful dish perfect for a family dinner or a cozy gathering. This one-pan meal combines the zesty brightness of lemon with the earthy aroma of rosemary, creating a beautifully roasted chicken complemented by a medley of seasonal vegetables.
The preparation time is about 15 minutes, and with a cooking time of 45 minutes, the overall difficulty level is easy, making it accessible for cooks of all experience levels.
Ingredients:
- 4 chicken thighs (bone-in, skin-on)
- 2 lemons (1 sliced, 1 juiced)
- 4 sprigs of fresh rosemary
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups assorted vegetables (carrots, bell peppers, and zucchini), chopped
- Additional rosemary for garnish (optional)
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine olive oil, lemon juice, minced garlic, salt, and pepper.
- Add the chicken thighs to the bowl and coat them well with the marinade. Let them rest while you prepare the vegetables.
- In another bowl, toss the chopped vegetables with a little olive oil, salt, and pepper until evenly coated.
- Arrange the marinated chicken thighs on a large baking sheet or roasting pan, and scatter the vegetables around them. Place lemon slices and rosemary sprigs over the chicken.
- Roast in the preheated oven for 35-45 minutes or until the chicken is cooked through and the skin is golden and crispy, and the vegetables are tender.
- Remove from the oven and allow to rest for a few minutes before serving. Garnish with fresh rosemary if desired.
Enjoy your flavorful meal!
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One-Pan Lemon Herb Chicken and Potatoes
One-Pan Lemon Herb Chicken and Potatoes is a hearty and satisfying dish that combines juicy chicken pieces with crispy roasted potatoes, all infused with the bright flavors of lemon and aromatic herbs.
This easy-to-make meal requires about 15 minutes of preparation and a cooking time of 45 minutes, making it perfect for a hassle-free weeknight dinner or a special occasion.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 4 medium potatoes (cubed)
- 1 lemon (juiced and zested)
- 3 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley for garnish (optional)
Cooking Instructions:
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine olive oil, lemon juice, lemon zest, minced garlic, dried thyme, dried oregano, salt, and black pepper to create a marinade.
- Add the chicken thighs to the marinade, ensuring they are well-coated. Let them marinate for about 10 minutes.
- In a separate bowl, toss the cubed potatoes with a splash of olive oil, salt, and pepper.
- On a large baking sheet or roasting pan, arrange the marinated chicken thighs and scatter the seasoned potatoes around them.
- Roast in the preheated oven for 35-45 minutes, or until the chicken is golden brown, cooked through, and the potatoes are crispy and tender.
- Remove from the oven and allow to rest for a few minutes before serving. Garnish with fresh parsley if desired.
Enjoy your delicious one-pan meal!
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Citrus-Infused Chicken Thighs With Asparagus
Citrus-Infused Chicken Thighs With Asparagus is a bright and flavorful dish that combines succulent chicken thighs with tender asparagus, all infused with the zesty essence of citrus.
Ideal for a quick and healthy dinner, this recipe has a preparation time of about 15 minutes and a cooking time of 30 minutes, making it perfect for busy evenings. With minimal effort, you can create a delightful meal that showcases the invigorating flavors of citrus.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1 bunch of asparagus (trimmed)
- 1 lemon (juiced and zested)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh lemon slices for garnish (optional)
Cooking Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a small mixing bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, dried thyme, dried rosemary, salt, and black pepper to make a marinade.
3. Place the chicken thighs in a large mixing bowl and pour the marinade over them, ensuring they are well-coated.
Let them marinate for about 10 minutes.
4. Arrange the marinated chicken thighs on a baking sheet and surround them with the trimmed asparagus.
5. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and golden brown, and the asparagus is tender.
6. Remove from the oven and allow to rest for a few minutes before serving.
Garnish with fresh lemon slices if desired. Enjoy your citrus-infused dish!
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Lemon-Dijon Rosemary Chicken With Carrots
Lemon-Dijon Rosemary Chicken With Carrots is a savory and aromatic dish that pairs juicy chicken with sweet, roasted carrots, all elevated with tangy lemon and Dijon mustard.
It’s an ideal choice for a comforting weeknight dinner, requiring about 10 minutes of preparation time and 35 minutes of cooking. This dish is relatively easy to prepare, making it suitable for cooks of all skill levels.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 pound of carrots (sliced into sticks)
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 lemon (juiced and zested)
- 2 teaspoons fresh rosemary (chopped) or 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh rosemary sprigs for garnish (optional)
Cooking Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a small bowl, mix together Dijon mustard, olive oil, lemon juice, lemon zest, chopped rosemary, garlic powder, salt, and black pepper to create a marinade.
3. In a large mixing bowl, coat the chicken breasts with half of the marinade.
Add the sliced carrots into the bowl, and drizzle with the remaining marinade, tossing to well coat.
4. Arrange the chicken breasts on a baking sheet and scatter the carrots around them.
5. Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and golden brown, and the carrots are tender.
6. Allow to rest for a couple of minutes before serving.
Garnish with fresh rosemary sprigs if desired. Enjoy your flavorful Lemon-Dijon Rosemary Chicken!
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Garlic Lemon Chicken With Green Beans
Garlic Lemon Chicken With Green Beans is a zesty, flavorful dish that combines tender chicken breasts with crisp green beans, all enhanced by a punchy garlic and lemon sauce.
It’s a perfect option for a quick and healthy weeknight meal, requiring about 10 minutes of preparation time and 25 minutes of cooking. This recipe is straightforward and can be tackled by cooks of any experience level.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 pound of green beans (trimmed)
- 4 cloves garlic (minced)
- 1 lemon (juiced and zested)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley for garnish (optional)
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine the minced garlic, lemon juice, lemon zest, olive oil, oregano, salt, and black pepper to create a marinade.
- In a large mixing bowl, coat the chicken breasts with half of the marinade. Add the green beans to the bowl and drizzle with the remaining marinade, tossing everything to combine.
- Arrange the chicken breasts on a baking sheet and surround them with the green beans.
- Bake in the preheated oven for about 20-25 minutes, or until the chicken is golden and cooked through and the green beans are tender.
- Allow to rest for a few minutes before serving. Garnish with fresh parsley if desired.
Enjoy your Garlic Lemon Chicken with Green Beans!
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Rosemary Citrus Chicken With Quinoa
Rosemary Citrus Chicken With Quinoa is a delightful and nutritious dish that combines tender chicken marinated in a zesty citrus-rosemary blend with fluffy quinoa. This meal is perfect for a wholesome dinner and offers a nice balance of proteins and carbohydrates. The preparation takes approximately 15 minutes, and the cooking time is about 25 minutes, making it suitable for cooks of any skill level.
Ingredients:
- 4 boneless, skinless chicken thighs
- 1 cup quinoa (rinsed)
- 2 cups chicken broth or water
- 1 lemon (juiced and zested)
- 1 orange (juiced and zested)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 2 teaspoons fresh rosemary (chopped) or 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: Fresh rosemary for garnish
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, whisk together the lemon juice, orange juice, lemon zest, orange zest, olive oil, garlic, rosemary, salt, and pepper. Add the chicken thighs to the marinade and let them sit for at least 10 minutes.
- While the chicken is marinating, bring the chicken broth or water to a boil in a medium saucepan. Add the rinsed quinoa, cover, and reduce the heat to low. Cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- Arrange the marinated chicken thighs on a baking sheet and bake in the preheated oven for about 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Fluff the quinoa with a fork and serve it on plates topped with the roasted rosemary citrus chicken. Garnish with fresh rosemary if desired. Enjoy your Rosemary Citrus Chicken With Quinoa!
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Honey Lemon Chicken With Brussels Sprouts
Honey Lemon Chicken With Brussels Sprouts is a vibrant and flavorful dish that brings together succulent chicken, sweet honey, and bright lemon flavors, complemented by roasted Brussels sprouts. This meal is perfect for a hearty weeknight dinner and takes approximately 10 minutes to prepare with a cooking time of about 30 minutes, making it accessible even for novice cooks.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 teaspoon lemon zest
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pound Brussels sprouts (trimmed and halved)
- Optional: Lemon wedges for serving
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk together the honey, lemon juice, olive oil, minced garlic, lemon zest, salt, and pepper.
- Place the chicken breasts in a baking dish and pour the honey lemon mixture over them, ensuring they are well coated.
- In a separate bowl, toss the halved Brussels sprouts with a little olive oil, salt, and pepper. Arrange them around the chicken in the baking dish.
- Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) and the Brussels sprouts are tender and slightly caramelized.
- Serve the chicken and Brussels sprouts together, drizzled with the pan juices. Optionally, garnish with lemon wedges for a fresh touch. Enjoy your Honey Lemon Chicken With Brussels Sprouts!
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Baked Lemon Rosemary Chicken With Broccoli
Baked Lemon Rosemary Chicken With Broccoli is a delightful, simple dish that combines juicy, aromatic chicken with the vibrant flavors of lemon and fresh rosemary, complemented by tender broccoli.
It’s perfect for a wholesome family dinner and only takes about 15 minutes to prepare, with a cooking time of 35-40 minutes, making it accessible for cooks of all skill levels.
Ingredients:
- 4 boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon fresh rosemary (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon lemon zest
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pound broccoli florets
- Optional: Lemon slices for garnish
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine olive oil, lemon juice, chopped rosemary, minced garlic, lemon zest, salt, and pepper to create a marinade.
- Place the chicken in a baking dish and pour the marinade over it, ensuring the chicken is well-coated.
- Arrange the broccoli florets around the chicken in the baking dish, drizzling with a little olive oil, salt, and pepper.
- Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) and the broccoli is tender.
- Serve the chicken and broccoli drizzled with pan juices, and garnish with lemon slices if desired.
Enjoy your Baked Lemon Rosemary Chicken With Broccoli!
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Spicy Lemon-Rosemary Chicken With Sweet Potatoes
Spicy Lemon-Rosemary Chicken With Sweet Potatoes is a flavor-packed dish that combines the zestiness of lemon and the aromatic essence of rosemary with a spicy kick, all served alongside tender, roasted sweet potatoes.
This meal is perfect for those looking to impress at dinner without spending hours in the kitchen, as it takes approximately 20 minutes to prepare and around 40 minutes to cook, making it suitable for cooks of any experience level.
Ingredients:
- 4 boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon fresh rosemary (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large sweet potatoes (peeled and cubed)
- Optional: Fresh rosemary sprigs for garnish
- Optional: Lemon wedges for serving
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, whisk together olive oil, lemon juice, chopped rosemary, minced garlic, cayenne pepper, salt, and black pepper to create a marinade.
- Place the chicken in a baking dish and coat it thoroughly with the marinade.
- In the same bowl, add the cubed sweet potatoes and toss them in any remaining marinade to coat.
- Scatter the sweet potatoes around the chicken in the baking dish.
- Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the sweet potatoes are tender.
- Serve the chicken alongside the sweet potatoes, garnished with fresh rosemary and lemon wedges if desired. Enjoy your Spicy Lemon-Rosemary Chicken With Sweet Potatoes!
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Zesty Lemon Herb Chicken With Bell Peppers
Zesty Lemon Herb Chicken With Bell Peppers is a vibrant and flavorful dish that brings a delightful combination of zesty flavors and colorful veggies together.
This one-pan meal is not only visually appealing but also quick and easy to prepare, with a total cooking time of about 30 minutes, making it ideal for busy weeknights or casual get-togethers.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 tablespoon mixed dried herbs (such as oregano, thyme, and basil)
- 3 cloves garlic (minced)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 green bell pepper (sliced)
- Optional: Fresh parsley for garnish
- Optional: Lemon slices for serving
Cooking Instructions:
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, whisk together olive oil, lemon juice, dried herbs, minced garlic, salt, and black pepper.
- Place the chicken breasts in a baking dish and pour the marinade over them, ensuring they are well-coated.
- Add the sliced bell peppers around the chicken in the dish, tossing them to coat with the marinade.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the bell peppers are tender.
- Serve the chicken with the roasted bell peppers, garnished with fresh parsley and lemon slices if desired.
Enjoy your Zesty Lemon Herb Chicken With Bell Peppers!
Lemon-Rosemary Chicken With Mediterranean Olives
Lemon-Rosemary Chicken With Mediterranean Olives is a delightful dish that combines the fresh flavors of lemon and rosemary with the briny richness of olives.
This aromatic chicken meal is perfect for impressing guests or enjoying a comforting family dinner. With a preparation time of only 15 minutes and a cooking time of about 30 minutes, this recipe is simple enough for beginner cooks while still offering a gourmet experience.
Ingredients:
- 4 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh rosemary (finely chopped)
- 3 cloves garlic (minced)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup Kalamata olives (pitted and halved)
- 1 lemon (sliced)
- Optional: Fresh rosemary sprigs for garnish
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine olive oil, lemon juice, chopped rosemary, minced garlic, salt, and black pepper to create a marinade.
- Place the chicken thighs in a baking dish and pour the marinade over them, ensuring they are well-coated.
- Scatter the halved olives and lemon slices around the chicken in the dish.
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
- Serve the chicken hot, garnished with fresh rosemary sprigs if desired.
Enjoy your Lemon-Rosemary Chicken With Mediterranean Olives!
