Ingredients

• 4 bone-in, skin-on chicken
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon, zest and juice
  -1 teaspoon dried oregano
• 1 teaspoon thyme- Salt and to
• 2 cups baby potatoes, halved
• 1 cup baby carrots
  cup florets

Instructions

1 Preheat oven to 425°F (°C). Lightly oil large baking sheet.

2. In a small, whisk together oil, minced garlic, lemon zest lemon juice, oregano,,, and pepper.

3. In a larger bowl, toss potatoes and with half of the lemon-garlic mixture until evenly coated.

. Arrange potatoes and carrots the baking sheet a layer. Place thighs on top, skin side up. Brush the remaining-glic mixture over the chicken5. Bake for 25 minutes, then broccoli to the sheet. Continue baking for another 10–15 minutes, until the chicken reaches an internal temperature of °F (74°C) the vegetables are tender.

6. Remove from oven and let rest for 5 minutes before serving Garnish with additional lemon if desired.

Variations

• Swap chicken thighs for breasts, adjusting cooking time to ensure safe internal temperature.
  Use-virgin olive oil for a flavor or add a pinch of red pepper flakes for subtle heat.
• Add a handful of cherry tomatoes to sheet for color and sweetness.

Tips

• Pat the chicken dry before seasoning to achieve crisp skin.
• Cut vegetables into uniform sizes for cooking.
• If vegetables early, keep them warm on theetop with the oven off## Servings and nutrition
• Servings 4
• Approximate per:420 kcal,28 g protein, 20 g carbohydrates, 22 g fat

Time breakdown

• time: 15 minutes
• time minutes
• Total time: 50 minutes

Storage and reheating

• leftovers in an airtight container in the refrigerator for up to3 days.
• Re gently in a skillet over medium heat or in a low-temperature oven to maintain moisture.