Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680g)
  • 2 tablespoons olive oil (30ml)
  • 1 lemon, zested and juiced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano (5g)
  • 1 teaspoon dried thyme (5g)
  • Salt and pepper to taste
  • 2 cups baby potatoes, halved (about 1 lb / 450g)
  • 2 cups green beans, trimmed (about 300g)
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced

Instructions:

  1. In a mixing bowl, combine olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
  2. Add chicken thighs, ensuring they are well-coated. Cover and refrigerate for 30 minutes.
  3. In the same bowl, toss the potatoes, green beans, bell pepper, and onion with olive oil, salt, and pepper.
  4. Preheat your oven to 400°F (200°C).
  5. Arrange marinated chicken thighs in the center of the NutriChef 3-Piece Nonstick Kitchen Oven Baking Pans – Premium, surrounding them with prepared vegetables.
  6. Roast in the preheated oven for 30-40 minutes, or until chicken is golden brown and cooked through (internal temperature should reach 165°F / 75°C) and vegetables are tender.
  7. Remove from oven and allow to rest for 5 minutes before serving.