By Juanita Franco
Preheat the oven to 400°F (200°C).
Zest the lemon and set aside. Cut the lemon in half and juice it into a bowl, removing any seeds.
Mince the garlic cloves and finely chop the fresh rosemary.
In a bowl, combine the lemon juice, lemon zest, minced garlic, rosemary, 2 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Add the chicken thighs to the bowl and coat them with the lemon-herb mixture. Let them marinate for about 15 minutes.
While the chicken is marinating, peel the carrots and cut them lengthwise into halves or quarters, depending on their thickness.
Place the carrots on a baking sheet, drizzle with 1 tablespoon olive oil, and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat evenly.
Arrange the marinated chicken thighs on a separate baking sheet, skin side up, making sure they are spaced apart.
Place both the baking sheets (chicken and carrots) into the preheated oven. Roast for 40-45 minutes or until the chicken is cooked through and the carrots are tender. The internal temperature of the chicken should reach 165°F (75°C).
While the chicken and carrots are roasting, fluff the cooked quinoa with a fork and set aside until ready to serve.
Once everything is cooked, remove the chicken and carrots from the oven. Serve the roasted chicken thighs with the roasted carrots and a side of fluffy quinoa. Garnish with additional lemon slices or fresh rosemary if desired.
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This Main Course Dinner recipe is ready in 1 hour 15 minutes and features bone-in chicken thighs, lemon, garlic and other delicious ingredients. Contains 560 calories total.
Preheat the oven to 400°F (200°C).
Zest the lemon and set aside. Cut the lemon in half and juice it into a bowl, removing any seeds.
Mince the garlic cloves and finely chop the fresh rosemary.
In a bowl, combine the lemon juice, lemon zest, minced garlic, rosemary, 2 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Add the chicken thighs to the bowl and coat them with the lemon-herb mixture. Let them marinate for about 15 minutes.
While the chicken is marinating, peel the carrots and cut them lengthwise into halves or quarters, depending on their thickness.
Place the carrots on a baking sheet, drizzle with 1 tablespoon olive oil, and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat evenly.
Arrange the marinated chicken thighs on a separate baking sheet, skin side up, making sure they are spaced apart.
Place both the baking sheets (chicken and carrots) into the preheated oven. Roast for 40-45 minutes or until the chicken is cooked through and the carrots are tender. The internal temperature of the chicken should reach 165°F (75°C).
While the chicken and carrots are roasting, fluff the cooked quinoa with a fork and set aside until ready to serve.
Once everything is cooked, remove the chicken and carrots from the oven. Serve the roasted chicken thighs with the roasted carrots and a side of fluffy quinoa. Garnish with additional lemon slices or fresh rosemary if desired.
Calories per Serving: 560
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