Rosemary Lemon Garlic Chicken

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is healthier, while water is a budget-friendly option.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans are nutritious, while frozen peas are often cheaper.

Finely dice 5 cloves of garlic.

Add the garlic to a bowl and pour in some olive oil, then whisk it together.

Zest 2 lemons using a microplane, avoiding the white part, and add the zest to the marinade.

Cut the lemons in half and juice them into the marinade, then set the lemon halves aside.

Whisk the marinade again and add salt and a little dijon mustard, whisking to combine.

Chop about 2 tablespoons of fresh rosemary and add it to the marinade, then add a little balsamic vinegar and whisk again.

Trim excess chicken skin from 6 chicken thighs using kitchen scissors, leaving enough skin to cover the chicken.

Place the chicken thighs in the marinade, ensuring they are well coated, and fork the chicken to help the marinade penetrate.

Transfer the chicken and leftover lemon pieces into a ziploc bag, squeezing out the air and massaging the bag to distribute the marinade, then refrigerate overnight.

Preheat the oven to 400 degrees Fahrenheit.

Cook the marinated chicken in the oven for about 50 minutes.

Prepare rice and veggies while the chicken cooks, starting with the carrots by cutting off the tops and bottoms, peeling them, and chopping into small pieces.

Cook the carrots on low heat with olive oil, salt, and pepper, covered for about 5 minutes, then turn off the heat and let them steam.

Cut the tops and bottoms off the zucchini, then cut into sticks and cubes.

Add the zucchini to the carrots just before the chicken is done and mix them together, covering to steam for about 4 minutes.

Remove the lid and let the veggies cook uncovered until the carrots are soft and the zucchini is al dente.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary