One Pot Lemon-Garlic Chicken and Veggies
Tender, garlicky, seared chicken thighs baked with sweet peppers, onions and tomatoes.
Servings : 6 servings
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 | Net Carbs: 11 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.