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In the world of quick and healthy meals, few dishes can compete with the vibrant flavors of Herb-Infused Lemon Garlic Chicken and Veggie Medley. This recipe not only promises a delightful dining experience but also emphasizes the importance of wholesome, nutritious ingredients. With just a handful of simple elements, this dish showcases how you can create an impressive meal that is both satisfying and visually appealing. Perfect for a weeknight dinner or meal prep, this chicken and veggie medley is a must-try for anyone looking to elevate their culinary repertoire.

Roasted Lunch Ideas with Herbs

Discover a delicious and healthy weeknight option with Herb-Infused Lemon Garlic Chicken and Veggie Medley. This vibrant dish combines tender chicken thighs, colorful vegetables, and a zesty marinade, creating a satisfying meal that's both nutritious and packed with flavor. Perfect for meal prep or a cozy family dinner, this recipe highlights the joy of cooking with fresh ingredients. Elevate your culinary skills and delight your taste buds with this flavorful medley that’s simple to prepare and sure to impress.
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

3 cups mixed vegetables (e.g., bell peppers, zucchini, carrots, and red onion)

4 tablespoons olive oil

3 cloves garlic, minced

1 lemon (zested and juiced)

2 teaspoons dried thyme

2 teaspoons dried oregano

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Marinade: In a large bowl, mix together the olive oil, minced garlic, lemon juice, lemon zest, dried thyme, dried oregano, smoked paprika, salt, and pepper.

      Marinate the Chicken: Add the chicken thighs to the bowl and toss until they are well coated in the marinade. Let them sit for at least 15 minutes to soak up the flavors while you prepare the veggies.

        Veggie Prep: In another bowl, toss the mixed vegetables with some olive oil, salt, and pepper. Ensure they are evenly coated.

          Arrange on a Baking Sheet: Place the marinated chicken thighs on one side of a large baking sheet. On the other side, spread out the prepared vegetables.

            Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender, lightly browned.

              Garnish and Serve: Once cooked, remove from the oven, let cool for a few minutes, and garnish with freshly chopped parsley. Serve immediately or portion out for lunch boxes.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings