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Herb-Infused Chicken Thighs with Grilled Lemon Vegetables Recipe

Name: Herb-Infused Chicken Thighs with Grilled Lemon Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1.5 lb chicken thighs, boneless skinless; 3 tablespoons fresh parsley, chopped; 1 tablespoon fresh rosemary, chopped; 2 tablespoons fresh thyme leaves; 3 tablespoons extra virgin olive oil; 1 teaspoon garlic powder; 1/2 teaspoon black pepper; 1 teaspoon salt; 2 lemons, one zested and juiced, one sliced; 1 cup plain Greek yogurt; 3 medium zucchini squash, sliced lengthwise; 1 large red bell pepper, seeded and sliced; 1 small bunch green onions (scallions), trimmed

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This is a yummy chicken dish with a tangy lemon taste. It has chicken with a herby flavor and grilled veggies. You cook the chicken in the oven and grill the veggies on a pan. It's a good dinner for your family.

Ingredients

1.5 lb chicken thighs, boneless skinless

3 tablespoons fresh parsley, chopped

1 tablespoon fresh rosemary, chopped

2 tablespoons fresh thyme leaves

3 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1/2 teaspoon black pepper

1 teaspoon salt

2 lemons, one zested and juiced, one sliced

1 cup plain Greek yogurt

3 medium zucchini squash, sliced lengthwise

1 large red bell pepper, seeded and sliced

1 small bunch green onions (scallions), trimmed

Method

Preheat oven to 425°F (220°C). Grease a baking sheet with 1 tablespoon olive oil.

In a small bowl, mix together lemon zest, parsley, rosemary, thyme, garlic powder, salt, and black pepper to create the herb seasoning.

Pat chicken thighs dry and place them on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and rub the herb seasoning onto both sides of the chicken.

Roast chicken in the preheated oven until golden and cooked through, about 20-25 minutes.

While the chicken cooks, preheat a grill pan or skillet over medium-high heat.

In a bowl, combine Greek yogurt and half of the lemon juice, stirring until smooth. Season with salt to taste and set aside as the dressing.

Toss zucchini, red bell pepper, and green onions with the remaining 1 tablespoon olive oil, salt, and pepper.

Grill the vegetables in batches, starting with green onions for 2 minutes per side, followed by zucchini and bell pepper for 3-4 minutes per side, until charred and tender.

Arrange the grilled vegetables on a serving platter and squeeze the remaining lemon juice over them. Place lemon slices on the grill for about 1 minute per side until slightly charred.

Serve the roasted chicken with the grilled vegetables and charred lemon slices. Drizzle the Greek yogurt dressing over the chicken before serving.

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