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Baked Lemon Chicken and Veggies

Ingredients

  • 1 lb. new potatoes halved or quartered
  • 1 lb. bone-in chicken thighs
  • 1 lb. carrots peeled and cut to bite-size
  • 2 Tbsps avocado oil or olive oil, divided
  • sea salt and fresh ground black pepper to taste
  • 2 Tbsp fresh thyme
  • 1 juice of fresh lemon
  • 4 cloves garlic finely minced
  • 1 fresh lemon sliced

Instructions

  • Preheat oven to 400 degrees f.
  • Place the chopped potatoes and carrots in a large baking dish. Drizzle with half of the oil and then season with sea salt and pepper to taste.
  • Toss a bit to coat. Set aside.
  • In a large mixing bowl, whisk together the remaining oil, a pinch of sea salt and pepper, thyme, lemon juice and garlic until well incorporated. Add in the chicken pieces and toss to coat well.
  • Place the chicken skin side up on top of the veggies in the baking dish then add in lemon slices.
  • Bake in the center of your preheated oven, uncovered, for 35-40 minutes, or until chicken is cooked through and the veggies are tender.