Lemon-Herb Roasted Chicken with Vegetables

• bone-in, skin-on chicken thighs
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 lemon, zested and ju
  garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 cup baby potatoes halved
• 1 cup carrots
• 1 Brussels, trimmed andved
• 1/2 cup chicken broth or water
  Fresh, (optional, for garnish)

Instructions

.heat oven 425°F (220°C). Pat the thighs dry and season generously with salt pepper.

2. In a small bowl, olive oil, lemon zest, lemon juice, garlic, oregano, and thyme. Mix to form a paste.

3. Toss the potatoes, carrots, and Brussels with pinch of salt, pepper, and half of the lemon-herb. the vegetables on a large baking sheet oven-safe pan.

4. Place the chicken thighs on top of vegetables Brush remaining paste over chicken coat well.

. Pour the chicken broth around the, avoiding splashing on the chicken skin to it crispy.

6. Roast in preheated oven for 25– minutes, or until the chicken reaches internal temperature of 165 (74°C and the vegetables are tender.

7. If desired,il 2–3 minutes to achieve extra crispiness on the skin. Remove the oven and rest for 5 minutes.

8. Garnish with fresh parsley before.

Tips

• extra flavor, marinate chicken in the-herb mixture for 30– minutes before roasting.
• Swap vegetables based on season: squash, bell peppers, or zucchini work well.
• Use chicken thighs for juier meat; chicken breasts be used but may require cooking time.

Nutrition (per serving)

Approximate calories 420

• Protein 28 g
  -bohydrates: 20 g
• Fat: 22 g
• Fiber: 5

Vari

• Herb swap: replace oregano and thyme rosemary ay aroma.
  Citrus boost: a of orange juice with for a sweeter tang.