Lemon Herb Chicken and Veggies (Print Version)

# Ingredients:

→ Main Components

01 - 4 boneless, skinless chicken thighs
02 - ~350g baby potatoes, halved
03 - ~150g asparagus, trimmed and cut into 5cm pieces
04 - ~150g cherry tomatoes, halved

→ For the Marinade and Seasoning

05 - 45ml olive oil
06 - 30ml fresh lemon juice
07 - Zest of 1 lemon
08 - 4 cloves garlic, minced
09 - 5g fresh rosemary, chopped
10 - 5g fresh thyme, chopped
11 - Salt, to taste
12 - Freshly ground black pepper, to taste

→ For Garnish (Optional)

13 - Lemon wedges
14 - Fresh herbs (such as parsley or chives), chopped

# Instructions:

01 - Preheat your oven to 200°C (400°F).
02 - In a small mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper.
03 - Place the chicken thighs in a large bowl or a resealable bag. Pour the prepared marinade over the chicken, ensuring each piece is well coated. Marinate for at least 15 minutes at room temperature, or for up to 2 hours in the refrigerator for enhanced flavor.
04 - Evenly spread the halved baby potatoes, 5cm asparagus pieces, and halved cherry tomatoes on a large baking sheet.
05 - Drizzle an additional 15ml of olive oil over the vegetables, then season with salt and pepper. Toss thoroughly to ensure an even coating.
06 - Remove the marinated chicken thighs from their bowl or bag, discarding any remaining marinade. Arrange the chicken among the prepared vegetables on the baking sheet.
07 - Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the vegetables are tender with slight caramelization.
08 - Remove the baking sheet from the oven and allow the chicken and vegetables to rest for 5 minutes. Serve immediately, garnished with lemon wedges and additional fresh herbs, if desired.

# Notes:

01 - For extra flavor, marinate the chicken overnight.
02 - Feel free to substitute your favorite vegetables, such as broccoli florets, bell peppers, or zucchini slices.
03 - Add a pinch of red pepper flakes to the marinade for a spicy kick.
04 - To ensure even cooking, cut all vegetables into similar sizes.
05 - For a vegetarian option, replace the chicken with halloumi cheese or firm tofu.

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