Get ready to transform your ordinary dinner into a mouthwatering culinary adventure that will have your family and friends begging for seconds! This Grill Roasted Chicken and Vegetables recipe is not just a meal, it's a game-changing technique that combines the smoky essence of grilling with the convenience of a one-packet wonder. Imagine tender, perfectly seasoned chicken thighs nestled alongside a colorful medley of roasted vegetables, all infused with zesty lemon and aromatic Italian herbs – this is summer cooking at its absolute finest!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 cups mixed vegetables (bell peppers, zucchini, onions)
- 3 tbsp olive oil
- 1 tbsp Italian seasoning
- Salt and pepper to taste
- 1 lemon, sliced
Instructions
- Preheat your grill to medium-high heat (around 400-425°F). Clean and oil the grill grates to prevent sticking.
- Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and Italian seasoning, ensuring even coverage.
- Prepare the mixed vegetables by washing and cutting bell peppers, zucchini, and onions into uniform 1-inch pieces. This helps ensure even cooking.
- Toss the cut vegetables in 2 tablespoons of olive oil, and season with salt and pepper. Mix well to coat evenly.
- Create a large piece of heavy-duty aluminum foil and fold up the edges to create a shallow roasting packet. Brush the foil with remaining olive oil.
- Arrange the seasoned chicken thighs in the center of the foil packet, and surround them with the prepared vegetables.
- Place lemon slices on top of the chicken and vegetables to add brightness and subtle citrus flavor.
- Carefully transfer the foil packet to the preheated grill. Close the grill lid and cook for 25-30 minutes.
- Check the chicken's internal temperature with a meat thermometer. Chicken is done when it reaches 165°F at the thickest part.
- Remove the packet from the grill and let it rest for 5 minutes before serving to allow juices to redistribute.
- Carefully open the foil packet, plate the chicken and vegetables, and garnish with fresh herbs if desired.
Tips
- Temperature is Key: Always preheat your grill to ensure even cooking and those beautiful grill marks.
- Moisture Matters: Pat chicken dry before seasoning to help create a perfect, crispy exterior.
- Uniform Cutting: Chop vegetables into similar-sized pieces to guarantee even cooking.
- Don't Overcrowd: Leave some space between chicken and vegetables in the foil packet for proper heat circulation.
- Use a Meat Thermometer: Never guess if chicken is done – 165°F is the safe internal temperature.
- Rest Your Meat: Always let the chicken rest for 5 minutes after cooking to retain juices.
- Experiment with Herbs: While Italian seasoning is delicious, try fresh rosemary or thyme for variation.
- Foil Packet Technique: The packet method locks in moisture and makes cleanup a breeze!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 28g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 135mg
