Breastfeeding Friendly Sheet Pan Lemon Garlic Chicken
Total time55 min
Prep time15 min
Cook time40 min
4.7(12)
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Learn more →Ingredients
4 servings
- 3 tbsp garlic-infused olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp sea salt
- ½ tsp black pepper
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 2 medium zucchini, cut into 1-inch half-moons
- 1 medium red bell pepper, cut into 1-inch strips
- 1 cup cherry tomatoes
- 1 lemon, thinly sliced into rounds
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil.
- 2
In a small bowl, whisk together the garlic-infused olive oil, lemon juice, lemon zest, oregano, thyme, sea salt, and black pepper until combined.
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