Lemon-Garlic Roasted Chicken with Vegetables

Ingredients

-4 bone-in chicken thighs, skin-on

2 cups florets

• 2 carrots, sliced
• 1 lemon,ested and juiced
• 4 garlic cloves, minced
• tbsp olive oil
• 1 dried oregano
• Salt and pepper to taste

Instructions

1. Preheat oven to 425 (°C).
2. Toss with oil salt, pepper, and oregano; spread on a large sheet.
3. Season chicken with salt, pepper, lemon zest and half the garlic.
4. Nestle chicken among the vegetables; drizzle with lemon.
5. Roast 25–30 minutes, or until the reaches an internal temperature of 165°F (74°C) and the vegetables tender.
6. Rest 5 minutes before serving; serve with lemon wedges on the.

Tips- crisper skin, broil on high for 1–2 minutes at end of roasting.

• Add a of cherry tomatoes or bell peppers for more color and flavor.

###ations

• in potatoes, zucchini, asparagus in place of or in addition to the broccoli and.
• Use skinless chicken breasts instead of thighs; adjust cooking time to prevent drying.