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One Pot Lemon-Garlic Chicken and Veggies
Tender, garlicky, seared chicken thighs baked with sweet peppers, onions and tomatoes.
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
chicken dinner recipe, easy chicken dinner, one pot meals
Servings:
6
servings
Author:
Katerina | Diethood
Ingredients
3
tablespoons
+ 1 teaspoon STAR Roasted Garlic Oil
, divided
6
bone-in chicken thighs
salt and freshly ground pepper
, to taste
4
garlic cloves
, smashed
1
large yellow onion
, thinly sliced
8
to 10 mini sweet peppers
1
cup
grape tomatoes
, halved
1
lemon
, thinly sliced, seeds discarded
2
tablespoons
chopped fresh parsley
, plus more for garnish
salt and fresh ground pepper
, to taste
Juice of 1 lemon
Instructions
Preheat oven to 350F.
Heat the garlic oil in a large oven-safe skillet over medium-high heat.
Add chicken, season with salt and pepper and sear for 5 minutes, or until golden brown.
Add the smashed garlic cloves to the pan and flip the thighs over; continue to cook for 3 minutes, or until garlic is a little browned.
Remove chicken and garlic from skillet and set aside.
Place skillet over medium-high heat and heat 1 teaspoon garlic oil.
Add onions to skillet and cook for 2 minutes.
Add peppers, tomatoes, lemon slices and fresh parsley.
Season with salt and pepper and continue to cook for 5 minutes, or until onions are tender.
Arrange the chicken skin-side-up over the vegetable mixture.
Add the smashed garlic and pour lemon juice over the chicken.
Bake for 45 minutes, or until internal temperature of chicken reaches 165F.
Remove from oven and let stand few minutes.
Serve.
Nutrition
Calories:
448
kcal
|
Carbohydrates:
15
g
|
Protein:
25
g
|
Fat:
31
g
|
Saturated Fat:
7
g
|
Cholesterol:
141
mg
|
Sodium:
121
mg
|
Potassium:
756
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
5400
IU
|
Vitamin C:
219.3
mg
|
Calcium:
39
mg
|
Iron:
2
mg