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November 07, 2022

Healthy Recipe: Oven-Baked Lemon-Rosemary Chicken and Veggies

Healthy Eating Recipes

Content sponsored by IBC - Native (195x33)

Limited - Lemon Chicken IBX Recipes TOM D'INTINO/for PhillyVoice

Looking for a quick and easy dinner idea that the whole family will love? Jazz up chicken thighs with fragrant lemon and rosemary for a feel-good meal that can be on the table in less than 40 minutes

• 2 lemons, juiced
• 2 tablespoons of olive oil
• 2 tablespoons of chopped fresh rosemary (or 2 teaspoons dry)
• ½ teaspoon of salt
• ½ teaspoon of black pepper
• ¼ to ½ teaspoon of red pepper flakes
• 2 yellow squashes, cubed
• 1 parsnip, cubed
• 4 chicken thighs


  1. Heat oven to 400°F.
  2. In a large bowl, whisk together lemon juice, oil, rosemary, salt, black pepper, and crushed red pepper. Add squash and parsnip, tossing to coat. Transfer vegetables to baking sheet or 9"x13" baking pan.
  3. Nestle chicken among vegetables and brush or drizzle with remaining lemon-oil. Place in baking dish. Bake until meat thermometer inserted into center of thigh, without touching bone, reaches 165°F, 25 to 35 minutes.

Nutritional Information (for entire recipe):
Calories: 265
Fat: 8.7g
Saturated fat: 1.1g
Sodium: 317mg
Protein: 25g
Fiber: 6g

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