Chop Shop Lemon Garlic Chicken Thighs with Veggies

Lemon Garlic Chicken Thighs with Chop Shop Veggies

 Crispy chicken thighs roasted with fresh vegetables, seasoned with a zesty lemon garlic marinade—great for a quick, delicious weeknight meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs (from The Chop Shop)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 tsp Chop Shop Seasoning
• 1 lb baby potatoes, halved
• 2 cups fresh green beans (or seasonal veggies from The Chop Shop)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F.
2. In a bowl, whisk olive oil, garlic, lemon juice, zest, and Chop Shop Seasoning. Toss chicken thighs in half the marinade and set aside.
3. On a large baking sheet, arrange potatoes and green beans. Drizzle with remaining marinade, season with salt and pepper, and toss to coat.
4. Nestle the chicken thighs (skin side up) among the veggies.
5. Roast for 35-40 minutes, until chicken reaches 165°F internally and the skin is crispy.
6. Serve hot, garnished with extra lemon zest if desired.