Lemon Garlic Chicken Thighs with Roasted Veggies

Ingredients:

For Roasted Veggies:

• 4 cups chopped broccoli (stalks & florets)
• 4-5 whole carrots, peeled & cut into strips
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

For Tahini Sauce:

• 1/2 cup tahini
• 1/4 cup olive oil
• 2 tbsp maple syrup (or honey)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tsp smoked paprika
• Juice of 1/2 lemon

For Lemon Garlic Chicken:

• 3 + 1/2 lbs bone-in chicken thighs
• Salt, black pepper, oregano, & smoked paprika (enough to cover both sides)
• 2 tbsp olive oil
• 2-3 garlic cloves, minced
• Zest & juice of 1 lemon (use 1/2 zest for milder lemon flavor)

Directions:

1. Preheat oven to 400°F. Line a sheet pan with parchment paper.

2. Roast Veggies:

   • Toss the chopped broccoli and carrots in 2 tbsp olive oil, salt, and pepper.
   • Transfer to the sheet pan, spreading them evenly to prevent touching.
   • Roast for 20-35 minutes until the veggies are tender and slightly crispy (roasting time may vary based on thickness).

3. Prepare Tahini Sauce:

   • In a small bowl, whisk together tahini, olive oil, maple syrup, salt, pepper, smoked paprika, and lemon juice. Set aside.

4. Cook Chicken:

   • Heat 2 tbsp olive oil in a large skillet over medium heat.
   • Pat chicken thighs dry with a paper towel. Season both sides with salt, pepper, oregano, and smoked paprika.
   • Place chicken thighs in the skillet, skin-side down, and cook for 10 minutes on each side until internal temperature reaches 165°F.
   • Remove chicken and set aside.

5. Prepare Lemon Garlic Sauce:

   • In the same skillet, add minced garlic and lemon zest. Sauté for 3-5 minutes, stirring frequently.
   • Stir in the lemon juice and season to taste.
   • Return chicken to the skillet and coat each thigh with the garlic-lemon oil.

6. Serve:

   • Plate roasted veggies, drizzle with tahini sauce, and serve with lemon garlic chicken thighs, topped with the garlic-lemon oil.