Lemon chicken, roasted vegetables and Parmesan croutons on the plate

Lemon chicken, roasted vegetables and Parmesan croutons on the plate

INGREDIENTS
1/4 cup lemon juice
1 tablespoon grated lemon rind
5 tablespoons of olive oil
2 garlic cloves, finely chopped
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme + 1 tbsp. tea
1/2 teaspoon hot pepper flakes (optional)
8 boneless chicken thighs, skin removed (about 1 1/4 lbs / 625 g)
2 slices of 1 "(2.5 cm) thick field bread, cut into cubes
2 tablespoons grated parmesan cheese
2 zucchini cut into pieces
1 cup cherry tomatoes
salt and pepper

PREPARATION
1. In large bowl, combine juice and lemon zest, 2 tbsp. to tab (30 ml) of olive oil, garlic, rosemary, 1/2 tsp. (2 ml) thyme and chilli flakes, if desired. Salt and pepper. Add the upper thighs and mix well. Place the thighs on a baking sheet lined with parchment paper and drizzle with the marinade.

2. In a bowl, mix the cubes of bread, 2 tbsp. to tab (30 ml) of olive oil and parmesan cheese. Spread the mixture on a baking sheet lined with parchment paper, then push on one side. On the other side of the plate, spread zucchini and tomatoes. Sprinkle with leftover olive oil and thyme. Salt and pepper.

3. Place both plates in preheated oven at 425 ° F (220 ° C) and cook for 20 to 25 minutes or until juices run out of chicken when pricked with a fork. clear and the croutons are browned (invert plates halfway through and stir croutons and vegetables). When serving, combine roasted vegetables and parmesan croutons.

A step ahead
The day before, we take a few minutes to marinate the chicken and cut the vegetables and cubes of bread. In the evening, we will just have to bake everything!


A good thing
Croutons are a good way to spend leftover bread. Their seasoning is varied by sprinkling them with garlic, spices, dried herbs or chopped olives.