LEMON GARLIC CHICKEN THIGHS WITH ROASTED VEGGIES
Welcome to my latest grocery budget series! This is the fourth recipe from my latest series where I took a $55 grocery haul and turned it into five nights of healthy dinners. Today’s recipe features a budget-friendly protein I really love to cook with, bone-in chicken thighs! In this recipe, you get to take advantage of the skin to make it nice and crispy, then pair it with a delicious and simple lemon and garlic coating. The side of roasted veggies and tahini sauce make for the perfect bite every time! Make sure you’re following along with the series this week over on Instagram and TikTok!
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LEMON GARLIC CHICKEN THIGHS WITH ROASTED VEGGIES
LEMON GARLIC CHICKEN THIGHS WITH ROASTED VEGGIES
3-4
servings15
minutes30
minutesThis is the fourth recipe from my latest series where I took a grocery haul and turned it into five nights of healthy dinners. Today’s recipe features a budget-friendly protein I really love to cook with, bone-in chicken thighs! In this recipe, you get to take advantage of the skin to make it nice and crispy, then pair it with a delicious and simple lemon and garlic coating. The side of roasted veggies and tahini sauce make for the perfect bite every time!
Ingredients
- ROASTED VEGGIES
4 cups chopped broccoli (I use the stalks & florets)
4-5 whole carrots, peeled & cut into strips
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
- TAHINI SAUCE
1/2 cup tahini
1/4 cup olive oil
2 tbsp maple syrup (can sub honey)
1/2 tsp salt
1/4 tsp black pepper
2 tsp smoked paprika
juice of 1/2 lemon
- LEMON GARLIC CHICKEN
3 + 1/2 lbs bone-in chicken thighs
salt, black pepper, oregano, & smoked paprika to fully cover both sides of the thighs
2 tbsp olive oil
2-3 garlic cloves, minced
zest & juice of 1 lemon (use 1/2 zest for a less strong lemon flavor)
Directions
- Preheat oven to 400 degrees and line a sheet pan with parchment paper. Toss the chopped broccoli and carrots in the oil, salt, and pepper and transfer to the sheet pan. Evenly spread out the veggies so none are touching, then place in the oven to roast until tender and crisp, about 20-35 minutes depending on thickness.
- Mix together the tahini sauce in a small bowl by whisking together all of the sauce ingredients.
- Heat 2 tbsp of oil on a large skillet over medium heat. Pat the chicken thighs dry with a paper towel and season all over with salt, pepper, oregano, and smoked paprika. Add the chicken, skin side down, to the skillet and cook for about 10 minutes on each side or until the thighs reach an internal temp of 165. Set aside.
- In the same pan, add the minced garlic and lemon zest. sauté for 3-5 minutes, stirring continuously, then mix in the lemon juice. season to taste. Add back the chicken thighs and coat each of them in the oil.
- Plate an even serving of roasted veggies with a drizzle of the tahini sauce on top and chicken thighs with the oil on top, and enjoy.
This was the last meal we made in this budget grocery series. Both my husband and I enjoyed it a lot. We were both getting tired of smoked paprika, so I didn’t even make the sauce, and it wasn’t really necessary for us. The meal was still delicious without it.
This series did include a lot of smoked paprika overall, and my one real piece of constructive criticism for future series would be to vary the flavors in terms of herbs/spices. I get why we might use the same veggies/same proteins in multiple meals to save money/cut down waste/increase prep efficiency, but each meal could easily be flavored with unique and different pantry staples without hurting the budget very much.
This recipe is such a hit in our household thanks to the most incredible tahini sauce you will ever try. I am guarantee you will become obsessed with this dressing! This recipe is great because it is such a well balanced plate of veggies, protein and a tad bit of sweetness with the dressing. I like toasting the veggies a tad bit longer to make them extra crispy.
Incredible dinner! The hubs approved & loved how flavorful the chicken thighs were. The veggies were also a hit! Paired this w/Steamed white rice & dinner was served. Thank you for this absolutely amazing recipe. Will try again!!
This will also become a staple meal in our household! It was good even leftover, and I am not huge on leftovers. I never did anything with Tahini before following Jenn and now I love to use it too!
This is the first meal of your grocery series that I’ve made, and it was a huge hit for both my husband and me. I really appreciated the simplicity of the recipe, but simple does NOT mean plain. The chicken seasoning and the tahini sauce were both delicious. My husband went back for seconds!
The sauce!! The sauce is amazing. The crunchy crust on the chicken is perfect with the texture of the veggies. It’s all around a hit of a meal!!
I fudged and bought tahini to save a bit of time. Next time I’ll make the tahini by the recipe. I fed myself and two teenage boys, 18 and 14, for $21.96 with leftovers! The 18 year old loved the veggies. He scored the meal an 8 out of 10 and the 14 year old gave it a 7 or 8. They both liked the sheet pan gnocchi a little better so take their score with a grain of salt. Pun intended.