Check Out My Amazing Recipe for Lemon-Garlic Baked Chicken

I am currently on a mission right now to find quick, healthy meals that can be easily cooked in 60 minutes or less.

I really don’t enjoy spending hours and hours in the kitchen prepping, cooking, and cleaning all night!

I like to be in and out pretty quickly and I want it to be super healthy and nutritious and filling as well. I am also trying to limit the amount of packaged and processed foods my husband and I consume.

Of course you cannot limit all of the bad foods from your diet, but the more you can reduce the better!

Here is my super quick and easy lemon garlic baked chicken thighs with baked sweet potatoes 🙂

lemon garlic chicken thighs pinterest — Pin it!

Lemon Garlic Baked Chicken Thighs

Cook time: ~30-40 minutes

chicken thighs and sweet potatoes recipe

Ingredients:

4-6 skin on, bone in chicken thighs (or skinless if you prefer)

2 tbsp olive oil

1 tbsp honey

Juice from two lemons

2 tbsp chicken broth

Salt and Pepper to taste (approximately 1/2 tsp)

1 tsp garlic powder

1/2 tsp crushed red pepper flakes

1/2 tsp paprika

4 garlic cloves minced

1 tsp Italian seasoning

1 tsp onion powder

1/2 tbsp butter

Sprinkle of Cajun seasoning onto chicken thighs

3-4 sliced mushrooms (any variety you like, I like baby bellas)

1/2-1 red or yellow onion chopped (depending on size of the onion)

2-3 sprigs of rosemary

Chopped fresh parsley and lemon slices for garnish

For Sweet Potatoes:

2-3 sweet potatoes or yams

2 Tbsp olive oil or avocado oil

Salt and pepper to taste

Sprinkle of Cajun seasoning to taste or Lowry’s seasoned salt (or both!)

Directions:

For the chicken thighs: Preheat oven to 400 F. Sprinkle chicken thighs with salt, pepper, and Cajun seasoning on both sides. In a bowl, mix together everything but the garnish, onions, and mushrooms and toss the chicken to evenly coat it. Cover and put the bowl into the fridge for at least 15 minutes.
Heat 1 tbsp olive oil or avocado oil with 1/2 tbsp butter in an oven proof skillet (like a cast iron skillet). Add in the chicken thighs to the skillet as well as any marinade leftover in the bowl, and sear chicken for 4 minutes on each side until crispy and golden brown. Add in the mushrooms and onions to pan. Add a couple sprigs of rosemary to skillet.
Transfer the skillet to the preheated oven and roast chicken until heated through – should be about 15-20 minutes depending on the chicken size. Internal temperature should be ~165 F
Once chicken is fully cooked, remove from the oven and garnish with fresh chopped parsley and a few lemon wedges.
Serve with rice, potatoes, a salad, or even some roasted sweet potatoes! The sky is the limit 😉

Baked Sweet Potatoes

While chicken is marinading, peel sweet potatoes and then cut into cubes or fry shape (try to keep the shapes as similar as possible so they cook evenly).
Toss with oil, and spread evenly on a sheet pan
Sprinkle with salt, pepper, and Cajun seasoning (or Lowry’s seasoned salt)
Place in oven for ~20-30 minutes. Potatoes are done when tender to the touch with a fork.

I like to serve this with a salad or some other green such as asparagus, green beans, or brussel sprouts!

Try out this easy chicken meal and let me know what you think in the comments below!