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Crispy Lemon Pepper Chicken with Roasted Vegetables

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A quick and easy recipe featuring crispy, tangy lemon pepper chicken thighs roasted alongside caramelized vegetables for a wholesome, flavorful meal perfect for weeknights or casual gatherings.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700g)
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1 tablespoon lemon zest (about 1 lemon)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Optional: 1/2 teaspoon smoked paprika
  • 2 cups baby carrots (about 200g)
  • 2 cups broccoli florets (about 200g)
  • 1 red bell pepper, sliced into strips
  • 1 medium red onion, cut into wedges
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon lemon juice (freshly squeezed)
  • Fresh parsley, chopped (optional, for garnish)
  • Lemon wedges for serving

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels. In a bowl, combine olive oil, lemon zest, garlic powder, onion powder, black pepper, salt, and smoked paprika (if using). Rub this mixture all over the chicken thighs, including under the skin. Let sit for 10-15 minutes.
  3. In a large bowl, combine baby carrots, broccoli florets, red bell pepper slices, and red onion wedges. Drizzle with olive oil, lemon juice, salt, and pepper. Toss thoroughly to coat all pieces.
  4. Arrange the chicken thighs skin side up on a large rimmed baking sheet. Spread the vegetables evenly around the chicken, leaving space so the chicken skin crisps instead of steaming.
  5. Roast in the oven for 35-40 minutes. After 20 minutes, flip the vegetables to promote even roasting. Do not flip the chicken. Use a meat thermometer to ensure chicken reaches 165°F (74°C) internal temperature.
  6. Remove chicken from oven and let rest for 5 minutes to lock in juices.
  7. Serve chicken with roasted vegetables, garnished with chopped fresh parsley and lemon wedges.

Notes

Patting the chicken skin dry before seasoning is crucial for crispiness. Use high heat (425°F) to roast chicken and vegetables. Flip vegetables halfway through cooking for even caramelization. Let chicken rest before serving to keep it juicy. If veggies brown too fast, tent loosely with foil. For reheating leftovers, use oven at 350°F for 10-15 minutes to maintain crispiness; avoid microwaving.

Nutrition

Keywords: lemon pepper chicken, roasted vegetables, crispy chicken, easy dinner, weeknight meal, healthy chicken recipe, gluten-free, dairy-free

Find it online: https://forkifyfun.com/crispy-lemon-pepper-chicken-recipe-easy-perfect-roasted-vegetables-meal/