Servings: 6-8
Ingredients:
- 1/2 cup fresh lemon juice
- 1 Tbs dried oregano
- 2 tsp extra-virgin olive oil
- 3 garlic cloves, minced
- 1 tsp salt
- 3/4 tsp pepper
- 6-8 chicken thighs, no skin, boneless
- 1 3/4 lbs white potatoes, cut into 1″ cubes
- 1 large onions, cut into wedges
- 10 oz frozen broccoli, thawed
- 10 oz frozen baby carrots, thawed
Instructions:
- Preheat the oven to 425°F . Spray a large roasting pan with olive-oil nonstick spray.
- Whisk together the lemon juice, oregano, oil, garlic, salt, and pepper in a small bowl.
- Place the chicken, potatoes, broccoli, onion, and carrots in the roasting pan; drizzle with lemon mixture. Cover.
- Roast until the chicken is cooked through and the vegetables are tender and browned, 50 – 55 minutes
Tweaked from Pampered Chef
