Zesty Lemon Herb Chicken Medley
This zesty lemon herb chicken medley features succulent chicken thighs marinated in a vibrant mix of lemon juice, garlic, and fresh herbs. Paired with roasted seasonal vegetables and a fragrant rice pilaf, this dish is bursting with flavor and color, perfect for a weeknight dinner or a special occasion. Simple yet impressive, it caters to all palates.
ingredients
- 4 chicken thighs, skin-on
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups mixed seasonal vegetables (zucchini, bell peppers, carrots)
- 1 cup rice (any variety)
- 2 cups chicken broth
- 1 teaspoon lemon zest
- Fresh parsley for garnish
steps
- 1.
In a large bowl, whisk together olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper.
- 2.
Add chicken thighs to the marinade, ensuring each piece is well coated. Cover and let marinate in the refrigerator for at least 30 minutes.
- 3.
Preheat oven to 400°F (200°C).
- 4.
Toss the mixed vegetables with a bit of olive oil, salt, and pepper, then spread them evenly on a baking sheet.
- 5.
Roast vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized.
- 6.
In a saucepan, bring chicken broth to a boil. Add rice, cover, and reduce heat. Simmer for about 15-20 minutes until the rice is cooked and liquid is absorbed. Stir in lemon zest.
- 7.
Heat a skillet over medium-high heat, then add marinated chicken thighs, skin side down. Sear for 5-7 minutes until golden brown.
- 8.
Flip the chicken and transfer the skillet to the oven. Bake for an additional 20 minutes or until cooked through.
- 9.
Serve chicken with roasted vegetables and rice pilaf, garnished with fresh parsley.
