Mediterranean Lemon Herb Chicken with Roasted Vegetables
This Mediterranean Lemon Herb Chicken with Roasted Vegetables is a vibrant and flavorful dish, perfect for a family dinner or a gathering with friends. The chicken legs are marinated in a zesty lemon and herb mixture, ensuring a tender and juicy outcome, while an array of colorful vegetables adds a delightful crunch and nutritional boost. Roasting the vegetables enhances their natural sweetness, creating a delicious harmony of flavors. This simple yet impressive one-dish meal will transport you straight to the sun-kissed shores of Greece, making it a wonderful choice for any occasion.
4
Servings
212.5
Calories
14
Ingredients
Ingredients
chicken legs
4 (fat trimmed and skinless)
red bell pepper
1 medium (cut into strips)
orange bell pepper
1 medium (cut into strips)
Yukon gold potatoes
2 medium (cut into wedges)
red onion
1 medium (cut into wedges)
extra virgin olive oil
2 tablespoons (none)
lemon
1 (zested and juiced)
minced garlic
1 tablespoon (none)
dried oregano
1 teaspoon (none)
salt
1/4 teaspoon (none)
black pepper
3/4 teaspoon (none)
paprika
3/4 teaspoon (none)
kalamata olives
8 (pitted and quartered lengthwise)
fresh parsley
1 bunch (to garnish)
Instructions
1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking pan with nonstick foil for easy cleanup.
2
On one side of the prepared pan, arrange the trimmed skinless chicken legs. On the other side, add the sliced bell peppers, potato wedges, and red onion.
3
In a mixing bowl, combine the extra virgin olive oil, freshly grated lemon peel, lemon juice, minced garlic, dried oregano, salt, black pepper, and paprika. Whisk until well blended.
4
Drizzle the marinade evenly over the chicken and vegetables, ensuring everything is generously coated. Toss the vegetables gently to mix them well.
5
Place the pan in the preheated oven and roast for 40 to 45 minutes, turning the chicken and vegetables halfway through to encourage even cooking. The chicken should reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and the vegetables should be lightly browned and tender.
6
Once cooked, remove the pan from the oven and sprinkle the quartered kalamata olives over the top. Serve hot, garnished with fresh parsley or lemon wedges for an extra touch of flavor and a burst of color.
Nutrition Information
10g
Fat
16.25g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Lemon Herb Chicken with Roasted Vegetables?
It is a vibrant and flavorful one-dish meal featuring skinless chicken legs marinated in a zesty lemon and herb mixture roasted alongside colorful vegetables.
What type of chicken is used in this recipe?
The recipe uses 4 chicken legs that have been fat-trimmed and are skinless.
Which vegetables are roasted with the chicken?
The dish includes red bell pepper, orange bell pepper, Yukon gold potatoes, and red onion.
What temperature should the oven be set to?
Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius.
How long does the roasting process take?
The chicken and vegetables should be roasted for 40 to 45 minutes.
What is the safe internal temperature for the chicken?
The chicken should reach an internal temperature of 165 degrees Fahrenheit or 74 degrees Celsius.
How many servings does this recipe make?
This recipe is designed to serve 4 people.
What ingredients are in the marinade?
The marinade consists of extra virgin olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, black pepper, and paprika.
How many calories are in one serving?
There are 212.5 calories per serving.
What is the fat content per serving?
Each serving contains 10g of fat.
How much protein does this dish provide?
There are 15g of protein per serving.
How many carbohydrates are in each serving?
Each serving contains 16.25g of carbohydrates.
What type of potatoes are best for this dish?
The recipe specifically calls for 2 medium Yukon gold potatoes cut into wedges.
How should the bell peppers be prepared?
One medium red bell pepper and one medium orange bell pepper should be cut into strips.
How is the red onion prepared?
One medium red onion should be cut into wedges.
What kind of olives are used in this recipe?
The recipe uses 8 pitted kalamata olives, quartered lengthwise.
When should the kalamata olives be added?
The olives should be sprinkled over the top once the pan is removed from the oven.
Is there a tip for easy cleanup?
Yes, line your large baking pan with nonstick foil before arranging the ingredients.
How do I ensure the chicken and vegetables cook evenly?
Turn the chicken and vegetables halfway through the roasting time to encourage even cooking.
What can be used to garnish the dish?
Fresh parsley or lemon wedges can be used for garnish and an extra burst of color.
How much garlic is required?
You will need 1 tablespoon of minced garlic.
What kind of oil is recommended?
The recipe calls for 2 tablespoons of extra virgin olive oil.
How much dried oregano is used?
The recipe uses 1 teaspoon of dried oregano.
What is the amount of paprika in the seasoning?
The recipe includes 3/4 teaspoon of paprika.
Should the chicken have skin on?
No, the recipe specifies that the chicken legs should be skinless.
Is this recipe suitable for a family dinner?
Yes, it is described as a perfect dish for a family dinner or a gathering with friends.
What is the preparation for the lemon?
The lemon should be both zested for its peel and juiced.
How much salt is used in the marinade?
The recipe uses 1/4 teaspoon of salt.
How much black pepper is needed?
The recipe uses 3/4 teaspoon of black pepper.
Can this be considered a one-pan meal?
Yes, it is a simple one-dish meal where everything is roasted together on a single pan.