Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 lemon
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and black pepper
• 1 red bell pepper, sliced
• 1 onion, diced
• 2 carrots, sliced
• 1 small head broccoli, cut into florets
• 1 small zucchini, sliced

Directions:

1. Preheat the oven to 400°F (200°C). Prepare a Chef Power Cream Cake Ceramic Non-Stick pan and line it with parchment paper.

2. Place the chicken thighs in the pan, pat them dry with kitchen paper towels. Slice the lemon and squeeze the lemon juice over the chicken thighs, rubbing it evenly.

3. Sprinkle minced garlic, dried thyme, salt, and black pepper evenly over the chicken thighs. Place the pan in the oven and roast for 10 minutes.

4. Add sliced red bell pepper, diced onion, sliced carrots, broccoli florets, and sliced zucchini to the pan. Arrange all the vegetables evenly around the chicken thighs, then lightly sprinkle with salt and black pepper.

5. Return the pan to the oven and continue roasting for 20-25 minutes, or until the chicken is cooked through, and the vegetables are tender and slightly golden.

6. Remove the pan from the oven and let it cool for a few minutes. Then, transfer the chicken thighs and vegetables to serving plates, drizzling with the juices from the pan as sauce.

7. Serve with rice or bread, or enjoy on its own.

Tips: 

• This Lemon Garlic Chicken with Vegetables Skillet is simple to make, delicious, and requires minimal cleanup. It's a perfect dinner option for a busy lifestyle and a popular family favorite.
• Our Cream Cake Ceramic Non-Stick pan can safely go into the oven, you can rest assured to use