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Home » Main Meals » No Oil Baked Lemon Chicken Thighs & Vegetables

No Oil Baked Lemon Chicken Thighs & Vegetables

Published: Mar 8, 2016 · Modified: Jul 14, 2021 by Wajeeha Nadeem · This post may contain affiliate links.

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Well, well, well. Here I am back again. With a healthy recipe and no chocolate to be seen anywhere. If you're a regular reader around here (and if you're not, you should be because this is a delicious place to be around on the web 😉 ) you'll know that I have a chocolate problem. As in I'm in LOVE with chocolate. If I could, I would eat, drink and sleep chocolate. Really, I would.

But I do eat normal, healthy, savoury food too. It's not like I just eat chocolate all the time (although if I had my way, I would make chocolate the healthiest thing on earth and then just live on it forever), most of the time I eat healthy. Key words: Most of the time. Hehe.

zero oil lemon baked chicken thighs & veggies2

So this No Oil Baked Lemon Chicken Thighs & Vegetables, is super delicious, healthy AND easy. I first tried this recipe by adding a couple of tablespoons of oil and the next time I decided not to add oil and see what would happen. Nothing happened. Nada. No difference in taste, and no difference in the golden-ness crispiness of the chicken. And then I was like OMG, I actually made a completely healthy dish. I'm not exactly known for it, but it made me happy!

So let me breakdown the deliciousiness this dish is:

1.) No oil. Zero. Not a single drop. So basically you can eat this without any guilt.

2.) One pan. Do I need to say anymore? Literally, the entire ingredients are chucked into one pan and then baked. Lazy cooks who love flavor? This one's for you. You're welcome.

3.) Lemon & garlic. My two best friends, my two loves (after chocolate) because they add brilliant flavor to everything, especially chicken.

4.) The colorful vegetables. So pretty, and delicious too after being baked in all the garlicky, lemony, chicken juices.

zero oil baked lemon chicken thighs & veggies5

And isn't this a gorgeous dish to look at? It reminds me of spring, which is almost here, so it's the perfect one to make while we all yearn for pretty flowers, chirping birds and beautiful spring clothes and sandals!

Happy healthy eating! 🙂

zero oil lemon baked chicken thighs & veggies3

zero oil baked lemon chicken thighs & veggies4

No Oil Baked Lemon Chicken Thighs & Vegetables

This No Oil Baked Lemon Chicken Thighs & Vegetables recipe is so easy, healthy and perfect for a quick weeknight dinner. And I promise you, there's no compromise on flavor!
5 from 1 vote
Print Pin Rate
Course: Main Meals
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8
Author: Wajeeha Nadeem

Ingredients

  • Marinade
  • 8 chicken thighs skin on, bone in
  • 1/2 cup fresh lemon juice
  • 1 tablespoon dried oregano
  • 1 tablespoon mustard
  • 1 tablespoon honey
  • 1 teaspoon paprika
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • For the Vegetables
  • 1 cup chicken stock See notes
  • 1 red bell pepper cut into thin strips
  • 1 cup sliced mushrooms I used button mushrooms
  • 1 large russet potato chopped into cubes
  • 1 large carrot sliced
  • 1 medium red onion quartered
  • Salt and pepper to taste

Instructions

  • Combine the marinade ingredients and marinate for at least 30 minutes (can be marinaded up to 24 hours in the fridge).
  • Preheat the oven to 180C/350F.
  • In a large baking pan, pour the chicken thighs (skin side down) and marinade. Then add the potatoes, onions, carrots and chicken stock. Cover with foil and bake for 20-25 minutes until the vegetables start to become tender.
  • Remove the foil after 20 minutes, and turn the chicken. Add the bell pepper and mushrooms.
  • Turn up the heat of the oven to 200C/390F and bake uncovered for another 30-35 minutes.
  • Take out of the oven, and let rest for 5 minutes. Serve with white rice.

Notes

For the chicken stock: If you don't have chicken stock, simply take a chicken stock cube and dissolve it into 1 cup of hot water.
Tried this Recipe? Tag me Today!Mention @ikneadtoeat or tag #ikneadtoeat!

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Comments

  1. Bonnie

    September 05, 2017 at 3:12 pm

    Where's the garlic? Is it powder or cloves and how much? In the marinade or directly on the chicken? Thanks!

    Reply
  2. keri

    August 14, 2017 at 3:18 pm

    I just prepared this and it is marinating in the fridge. I did have to replace the oregano with thyme bc I didn't have enough.

    BUT, It just came to me though...I used a tablespoon of mustard powder, did your recipe call for prepared mustard or powder? I'm worried it will be too hot now and wondering if I should add taragon, vinegar, honey or what to dull it down a bit.

    Reply
  3. Christie

    March 17, 2016 at 1:06 pm

    Love the marinade and how crispy you got this chicken. Perfect.

    Reply
    • waj.nad@gmail.com

      March 17, 2016 at 2:36 pm

      Thank you Christie! 🙂

      Reply

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