Lemon Thyme Chicken Thighs With Roasted Vegetables: Easy One Skillet Wonder

Lemon thyme chicken thighs with roasted vegetable medley. A simple one-skillet meal bursting with flavor. Perfect for a quick and tasty weeknight dinner.
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Are you looking for a simple yet flavorful meal perfect for busy weeknights? Look no further than my lemon thyme chicken thighs, a one-skillet wonder featuring juicy chicken thighs and a medley of roasted vegetables.

My chicken thigh dish is a breeze to prepare and delivers zesty, herbaceous, and vibrant flavors in every bite. Get ready to impress your family (or yourself!) with this incredibly delicious and healthy dish.

Chicken thighs marinated in fresh lemon and thyme are a family favorite. This dish provides a nutritious and visually appealing vegetable medley.

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Colorful assortment of butternut squash, potatoes, onions, and red and yellow bell peppers. All are quickly cooked in one cast iron skillet. When done, it looks impressive and tastes even better.

Lemon Thyme Chicken Thighs With Roasted Vegetables

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Lemon Thyme Chicken Thighs Ingredient Deep Dive

The ingredients I’m using are interchangeable. I’m using what I had in the refrigerator and pantry. You’ll need fresh lemon and lots of fresh thyme, two ingredients that grow in my backyard.

Ingredients For Lemon Thyme Chicken Thighs

Chicken Marinade

The marinade for the chicken thighs adds incredible flavor. The floral earthiness of the fresh thyme and the zesty citrus infusion of the lemon work fantastic together. They make the roasted lemon thyme chicken thighs a delicious family meal.

  • 4-5 Skinless, boneless chicken thighs.
  • 1 Fresh lemon (peeled and diced).
  • 6 sprigs of Fresh thyme.
  • Skinless, Boneless Chicken Thighs — Free-range where possible. You could use skin-on, bone-in thighs or even chicken breasts; however, the breast meat has the potential to become dry and stringy.
  • Fresh Lemons — These are easy to find, and if you’re blessed like me, they grow in your backyard, too. Look for firm and bright yellow lemons without wrinkles, brown spots, or overly soft.
  • Fresh Thyme — When sourcing fresh thyme, look for green and fresh-looking sprigs (not wilted). Even better, get live plants for the freshest thyme. I wouldn’t use dried thyme, as it loses that fresh herbaceous blast. The leaves of dried thyme become woody and hard when roasted.

Vegetable Medley

The squash and bell pepper’s natural sweetness perfectly complements the savory chicken. The potatoes and onions add heartiness and help bulk out the lemon and thyme chicken thighs.

Peeled and Diced Vegetables
  • ½ medium-sized Butternut squash (diced).
  • 2 Potatoes (peeled and diced).
  • 1 Red bell pepper (seeds removed and sliced).
  • 1 Yellow bell pepper (seeds removed and sliced).
  • 1 Brown onion (peeled and sliced).
  • Butternut Squash — Look for hard squash without soft spots or dark blemishes. If you knock on them, they should sound almost hollow. The sweeter ones are darker in color; they will practically look sunbaked.
  • Potatoes — Use Agria, Russet, Yukon gold, or even Fingerling. They should be firm without any overly green patches.
  • Bell Peppers — Use yellow, orange, or red peppers. They are sweet when roasted. Look for bright and shiny peppers that are firm without any wrinkles.
  • Onions Brown — They add an aromatic background to the dish. They should be firm without any moldy spots or discoloration. You can also use white or red onions.

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Vegetable And Herb Substitutions

These vegetable alternatives can be roasted and will provide a variety of flavors and textures for your lemon and thyme chicken dish.

  • Alternatives To Butternut Squash — Sweet potatoes, pumpkin, pattypan squash, or okra.
  • Alternatives To Bell Peppers — Cherry peppers (Pimiento), Poblano, Cubanelle, carrots, or zucchini.
  • Alternatives To Onions — Shallots, pearl onions, whole garlic cloves, or red onions.
  • Alternatives To Agria Potatoes — Russets, Yukon gold, fingerling, or purple potatoes.
  • Alternative Vegetables — These would roast up nicely broccoli, brussels sprouts, Swiss chard, kale, or aubergine (eggplant).
  • Alternatives To Fresh ThymeOther fresh herbs that can be used are rosemary, sage, basil, oregano, or marjoram.

Seasoning And Garnish

  • 2 tablespoons Rice bran or vegetable oil.
  • 1 teaspoon Himalayan pink salt (freshly ground).
  • 1 teaspoon Black pepper (freshly ground).
  • Extra Fresh thyme sprigs.
  • Extra Fresh lemon (peeled and diced).

A simple combination of rice bran or vegetable oil, Himalayan pink salt, and freshly ground black pepper is all you need to season the chicken and vegetables.

Fresh thyme sprigs and diced lemon add a bright, zingy finish to my roasted lemon thyme chicken thighs.

I always use Himalayan pink salt for its savory, complex flavor and freshly ground black pepper for its fresh, peppery aroma. I also like using rice bran oil for its high smoke point qualities and neutral taste.

Equipment You’ll Need

This is simple and doesn’t need much explanation. You can use what is available if you don’t have a wooden cutting board. Don’t have a cast iron skillet. Use an ovenproof pan. Just as long as you can sear off the marinated chicken thighs and caramelize the vegetable medley before roasting.

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Lemon Thyme Chicken Thighs With Roasted Vegetables

Roasting the chicken and vegetables in a hot cast-iron skillet allows the flavors to mingle. This helps the vegetables caramelize, adding depth and caramelized goodness to the dish.

The combination of butternut squash, potatoes, bell peppers, and onions provides a colorful and nutritious medley of textures and flavors. They complement the roasted lemon thyme chicken thighs.

Chef’s Tips For Roasting Lemon Thyme Chicken Thighs

  • Lemon And Thyme — Peel the lemon and remove the thyme leaves from the stalks. Marinate the chicken for at least 30 minutes.
  • Prepping Vegetables — Cut the vegetables into similar bite-sized pieces for even quick roasting.
  • Searing Chicken Thighs — Preheat the skillet and drizzle in oil before searing the chicken to prevent it from sticking. This will help start the roasting process before adding it to the oven.
  • Pre-Heat the Oven — Start with a hot oven at 200°C (400°F) for optimal caramelization and flavor development.
  • Use A Meat Thermometer — to ensure the chicken reaches an internal temperature of 75°C (165°F) for food safety.
  • Resting The Chicken — Let the chicken rest for 5 minutes before serving to allow the juices to redistribute and the thighs to relax.
  • Garnishing — Add a squeeze of fresh lemon juice just before serving the roasted lemon thyme chicken thighs for an extra burst of brightness.

Marinating The Chicken Thighs

  1. Combine the chicken thighs, half of the diced lemon, and three thyme sprigs in a snap-lock plastic bag. Toss to coat the chicken evenly, seal the bag, and marinate in the refrigerator for at least 30 minutes (or up to 4 hours for maximum flavor). I marinaded the chicken thighs for 2 hours.
Fresh Lemon and Thyme
Lemon and Thyme Chicken Marinade
Marinating Lemon and Thyme Chicken Thighs

Chefs Pro Tip — While marinating the chicken thighs, you may notice that after an hour or so, they start to take on a pale, opaque white color. This is a normal reaction and nothing to be concerned about.

The acidic lemon juice in the marinade works its magic, tenderizing the chicken meat. Although the chicken may appear cooked due to this color change, it is still raw. I wouldn’t recommend eating it.

  • Preheat your oven to 200°C (400°F) — For a convection oven 185°C (360°F) — Gas mark 4.5.

Searing The Chicken

Searing The Chicken Thighs
  1. Heat a cast-iron skillet over medium-high heat. Add a drizzle of rice bran oil to the skillet. Add the thighs to the hot skillet and sear for 2-3 minutes per side or until the chicken develops a nice golden-brown color. Remove the chicken thighs from the hot skillet and set aside on a plate.

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Sautéing The Vegetables

Sautéing The Squash and Potatoes
Sautéing The Bell Peppers and Onions
  1. Add the remaining rice bran oil to the hot skillet. Add the squash and potatoes. Sauté until they start to color. Now add the bell peppers and onion, sauté these as well. Spread the vegetable medley in the same skillet in an even layer.
  2. Nestle the seared chicken thighs back into the skillet, nestling them into the vegetables. Add any juices left over from the seared chicken.

Roasting The Chicken And Vegetables

  1. Transfer the skillet to the preheated oven and roast for 25-30 minutes or until the chicken reaches an internal temperature of 65°C (165°F) (use a meat thermometer for accuracy). The vegetables are tender and lightly caramelized.
  2. Remove the skillet from the oven and let it rest for 5 minutes. Garnish the roasted lemon thyme chicken thighs with fresh thyme sprigs and squeeze the remaining dice lemon pieces over the chicken before serving.
  3. Enjoy my delicious one-skillet meal with a side of crusty bread or a fresh green salad for a complete and satisfying dining experience. Try this recipe for lemon thyme chicken thighs tonight!
Lemon Thyme Chicken Thighs

Yes, chicken breasts can be substituted. However, chicken thighs are recommended for their juiciness and tenderness. If you prefer chicken breasts, they will need less cooking time to prevent them from drying out. This is because they are lean and have very little fat.

Start by searing the chicken thighs on both sides until golden brown. Then remove them from the skillet and set aside. Add the vegetables to the skillet and cook until they are slightly caramelized.

Return the chicken thighs to the skillet and finish cooking everything together in the oven, ensuring the chicken reaches an internal temperature of 75°C (165°F) while the vegetables roast.

Fresh thyme is preferred for its vibrant herbaceous flavor and aroma. However, if you don’t have fresh thyme available, you can substitute it with dried thyme.

Use about half the amount of dried thyme compared to fresh, as dried herbs are more potent. Marinate the chicken with dried thyme. Sprinkle the dried thyme over the vegetables during searing.

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Lemon Thyme Chicken Thighs With Roasted Vegetables

Lemon Thyme Chicken Thighs With Roasted Vegetables: Easy One Skillet Wonder

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PREP TIME: | 15 minutes
COOK TIME: | 35 minutes
TOTAL TIME: | 50 minutes
SERVINGS: | 2 people
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DESCRIPTION

DISH SUMMARY

Lemon thyme chicken thighs with roasted vegetable medley. A simple one-skillet meal bursting with flavor. Perfect for a quick and tasty weeknight dinner.

Ingredients

  • 5 Chicken thighs skinless, boneless
  • 1 Lemon peeled and diced
  • 6 sprigs Fresh thyme
  • ½ med-sized Butternut squash diced
  • 2 Potatoes peeled and diced
  • 1 Red bell pepper seeds removed and sliced
  • 1 Yellow bell pepper seeds removed and sliced
  • 1 Brown onion seeds removed and sliced
  • Himalayan pink salt and freshly ground black pepper
  • Rice bran oil

Instructions

  • Marinating The Chicken — Combine the chicken thighs, half of the diced lemon, and three thyme sprigs in a snap-lock plastic bag. Toss to coat the chicken evenly, seal the bag, and marinate in the refrigerator for at least 30 minutes (or up to 4 hours for maximum flavor). I marinaded the chicken thighs for 2 hours.
    Marinating Lemon and Thyme Chicken Thighs
  • Preheat your oven to oven top bottom200 °C — For a convection oven oven fan185 °C — Gas mark 4.5.
    Searing The Chicken — Heat a cast-iron skillet over medium-high heat. Add a drizzle of rice bran oil to the skillet. Add the thighs to the hot skillet and sear for 2-3 minutes per side or until the chicken develops a nice golden-brown color. Remove the chicken thighs from the hot skillet and set aside on a plate.
    Searing The Chicken Thighs
  • Cooking The Vegetables — Add the remaining rice bran oil to the hot skillet. Add the squash and potatoes. Sauté until they start to color. Now add the bell peppers and onion, sauté these as well. Spread the vegetable medley in the same skillet in an even layer.
    Nestle the seared chicken thighs back into the skillet, nestling them into the vegetables. Add any juices left over from the seared chicken.
    Sautéing The Bell Peppers and Onions
  • Transfer the skillet to the preheated oven and roast for 25-30 minutes or until the chicken reaches an internal temperature of temperature75 °C (use a meat thermometer for accuracy). The vegetables are tender and lightly caramelized.
    Lemon Thyme Chicken Thighs
  • Remove the skillet from the oven and let it rest for 5 minutes. Garnish the roasted lemon thyme chicken thighs with fresh thyme sprigs and squeeze the remaining dice lemon pieces over the chicken before serving.
    Enjoy my delicious one-skillet meal with a side of crusty bread or a fresh green salad for a complete and satisfying dining experience.
    Lemon Thyme Chicken Thighs With Roasted Vegetables

Chef Tips

MARINATING CHICKEN THIGHS
While marinating the chicken thighs, you may notice that after an hour or so, the thighs start to take on a pale, opaque white color. This is a normal reaction and nothing to be concerned about.
The acidic lemon juice in the marinade works its magic, tenderizing the chicken meat. Although the chicken may appear cooked due to this color change, it is still raw. I wouldn’t recommend eating it.
VEGETABLE AND HERB SUBSTITUTIONS
These vegetable alternatives can be roasted and will provide a variety of flavors and textures for your lemon and thyme chicken dish.
  • Alternatives To Butternut Squash — Sweet potatoes, pumpkin, pattypan squash, or okra.
  • Alternatives To Bell Peppers — Cherry peppers (Pimiento), Poblano, Cubanelle, carrots, or zucchini.
  • Alternatives To Onions — Shallots, pearl onions, whole garlic cloves, or red onions.
  • Alternatives To Agria Potatoes — Russets, Yukon gold, fingerling, or purple potatoes.
  • Alternative Vegetables — These would roast up nicely broccoli, brussels sprouts, Swiss chard, kale, or aubergine (eggplant).
  • Alternatives To Fresh Thyme — Other fresh herbs that can be used are rosemary, sage, basil, oregano, or marjoram.
CHEF’S TIPS FOR ROASTING LEMON AND THYME CHICKEN THIGHS
  • Lemon And Thyme — Peel the lemon and remove the thyme leaves from the stalks. Marinate the chicken for at least 30 minutes.
  • Prepping Vegetables — Cut the vegetables into similar bite-sized pieces for even quick roasting.
  • Searing Chicken Thighs — Preheat the skillet and drizzle in oil before searing the chicken to prevent it from sticking. This will help start the roasting process before adding it to the oven.
  • Pre-heat The Oven — Start with a hot oven at 200°C (400°F) for optimal caramelization and flavor development.
  • Use A Meat Thermometer — to ensure the chicken reaches an internal temperature of 75°C (165°F) for food safety.
  • Resting The Chicken — Let the chicken rest for 5 minutes before serving to allow the juices to redistribute and the thighs to relax.
  • Garnishing — Add a squeeze of fresh lemon juice just before serving for an extra burst of brightness.

Nutrition

Serving>1serve | Calories>855kcal | Carbohydrates>56g | Protein>53g | Fat>48g | Saturated Fat>13g | Polyunsaturated Fat>10g | Monounsaturated Fat>19g | Trans Fat>0.2g | Cholesterol>277mg | Sodium>237mg | Potassium>1902mg | Fiber>9g | Sugar>8g | Vitamin A>2389IU | Vitamin C>265mg | Calcium>98mg | Iron>5mg
COURSE:
Main Course
CUISINE:
New Zealand
KEYWORD:
Chicken Thighs
|
Lemon Thyme Chicken
|
Roasted Vegetables

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