Mediterranean Chicken and Vegetables

Ingredients

  • ⅓ Cup Lemon Juice
  • 2 tbsp Olive Oil
  • 2 tsp Dried Rosemary Leaves
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • 8 Garlic Cloves, chopped
  • 16 Chicken Thighs
  • 2 Red Potatoes Large, cut into 1/2" pieces
  • 2 Zucchini Small, cut into 1" pieces
  • 2 Red Bell Peppers Medium, cut into 1" pieces
  • 1 Red Onion Cut into thick pieces
  • Parmesan Cheese Shredded, for sprinkling (optional)

Instructions

  1. 1In a bowl, mix marinade ingredients.
  2. 2In large resealable plastic bag, place chicken thighs.
  3. 3In another resealable bag, place vegetables.
  4. 4Pour half the marinade over the chicken and half the marinade over the vegetables.
  5. 5Seal the bags, turn to coat contents with the marinade.
  6. 6Refrigerate 30 minutes to 2 hours (but no longer than 2 hours), turning the bags occasionally.
  7. 7Heat oven to 400°.
  8. 8Line a 15 x 10 x 1" pan with foil.
  9. 9Place chicken thighs, skin side up on one side of the pan and vegetables on the other side of pan.
  10. 10Pour any remaining marinade over chicken and vegetables.
  11. 11Bake 35 to 40 minutes, or until vegetables are tender and juice of chicken is clear.
  12. 12When thickest part is cut to bone (180°), spooning juices in pan over chicken and vegetables halfway through bake time.
  13. 13Sprinkle with shredded parmesan cheese if desired.