Name: Baked Lemon Chicken and Vegetables
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1 lemon, sliced into 1/8-inch rounds; 6 cloves garlic, crushed; 1 tablespoon lemon juice; 2 teaspoons olive oil; 1 teaspoon chopped fresh rosemary; 0.5 teaspoon lemon zest; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 6 boneless, skinless chicken thighs; 1 pound small unpeeled red potatoes, quartered; 12 cherry tomatoes, halved; 12 pitted Kalamata olives

Cook Time: 50 minutes

Ingredients

This recipe is based on its original yield. Quantities adjust automatically for larger or smaller portions, though cooking times remain unchanged. Note: not all recipes scale perfectly.

Original recipe (1X) yields 6 servings

1 lemon, cut into 1/8-inch slices
6 garlic cloves, crushed
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1 teaspoon fresh rosemary, chopped
teaspoon lemon zest
teaspoon salt
teaspoon ground black pepper
6 boneless, skinless chicken thighs
1 pound small red potatoes, unpeeled and quartered
12 cherry tomatoes, halved
12 pitted Kalamata olives

Directions

Preheat your oven to 350F (175C). Arrange the lemon slices in a single layer at the bottom of a 9x13-inch baking dish.
In a large mixing bowl, combine the crushed garlic, lemon juice, olive oil, chopped rosemary, lemon zest, salt, and black pepper.
Add the chicken thighs, quartered potatoes, cherry tomatoes, and Kalamata olives to the bowl. Toss everything gently to coat the ingredients evenly with the seasoning mixture.
Place the chicken thighs over the lemon slices in the baking dish, then spread the vegetable mixture around and on top of the chicken.
Bake uncovered in the preheated oven for approximately 50 minutes, or until the chicken is cooked through and the potatoes are tender. The internal temperature of the chicken should reach 165F (74C) when checked with an instant-read thermometer.
Remove from the oven and toss everything once more in the pan to coat with the flavorful pan juices before serving.

Cook's Note: You may substitute teaspoon of dried rosemary if fresh is unavailable.

Nutrition Facts (per serving)

Calories: 295
Total Fat: 16g (20% DV)
Saturated Fat: 4g (19% DV)
Cholesterol: 72mg (24% DV)
Sodium: 390mg (17% DV)
Total Carbohydrate: 18g (6% DV)
Dietary Fiber: 3g (10% DV)
Total Sugars: 1g
Protein: 22g (43% DV)
Vitamin C: 30mg (33% DV)
Calcium: 39mg (3% DV)
Iron: 2mg (11% DV)
Potassium: 635mg (14% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Nutrient information may vary depending on ingredient sources. Consult a healthcare professional for medically restrictive diets.