Cassie’s Ruminations

Lemon Garlic Chicken

This tasty chicken recipe is inspired by one I found on Elise’s Simply Recipes. I modified it to include some side veggies in the same pan and for our tastes. The potatoes are a little bit on the carb-y side for our month-long protein and veg health kick, but since there is nothing processed about them, we decided that they’re on our okay list 🙂 I liked the lemon-y broccoli, but Shaun wasn’t much of a fan, so I’ll roast it separately if we make this again and just drizzle mine with some of the pan juices.

Lemon Garlic Chicken
Serves 2 generously

For the marinade:
1/2 cup lemon juice (about 1 large lemon’s worth)
2 tbsp lemon zest (about 1 large lemon’s worth)
2 garlic cloves, pressed
2 tsp dried thyme
1 tsp dried rosemary
1 tsp kosher salt
1 tsp black pepper

For the veggies:
2 large russet potatoes
1 large broccoli crown
1 tbsp olive oil
1 tsp kosher salt
1 tsp black pepper

For the rest:
4 skin-on bone-in chicken thighs, about 1.5 lb

Preheat the oven to 425 degrees F.

Cut 3 diagonal gashes into each chicken thigh on the skin side into the meat, about 1/4 inch deep. Whisk together all of the marinade ingredients and place in a zip top bag. Add the chicken pieces, seal, and squish around to coat well. Marinate for at least 30 minutes and up to 2 hours (refrigerate if going longer than 30 minutes).

Cut the potatoes in half cross-wise and in quarters lengthwise and then into 1/4 inch thick slices. Place in a microwave safe dish and cover with saran wrap. Microwave for 6 minutes or until just turning tender. Toss with the broccoli, olive oil, salt, and pepper.

Dump the veggies into a large baking dish and spread evenly. Place the chicken thighs on top and dump the marinade over the top.

Bake for 45-55 minutes or until the internal temperature is 170 degrees and the skin is nice and crisp. Serve warm with pan drippings (minus any fat) drizzled over the top of the chicken.