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!
Servings 8
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.