Heritage Lemon Herb Chicken with Roasted Vegetables

A bright, simple weeknight dish that pairs juicy roasted chicken thighs with colorful, caramelized vegetables. Easy to prep, full of flavor, and naturally gluten-free.

Ingredientsserves 4)

• 8 bone-in, skin-on thighs (about 2 pounds)
• 2 tablespoons olive oil
  -1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 cloves garlic minced- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary, (or teaspoon dried)
• Z of 1 lemon
• Juice of 1 lemon- 1 pound baby potatoes, halved
• 2 cups carrot batons
• 1 red bell pepper, cut into 1 pieces
  -1 red onion, cut into wedges
• cup broccoli florets
• Optional: tablespoon honey or syrup a touch of sweetness

Equipment

• Large rimmed baking sheet or shallow roasting pan
• Mixing
• Tongs

1.heat the oven to 425°F220). Line a baking sheet with parchment for easy cleanup.

. a small bowl, combine oil, salt, pepper minced garlic, thyme, rosemary, lemon zest, and lemon juice. Wh to form a bright marinade.

3. Pat the chicken thighs dry with paper towels. Rub the marinade all over the chicken, especially under the skin maximum flavor. Let rest 10 minutes if time allows.

4. In a large mixing bowl, toss potatoes,, bell pepper, red onion, broccoli with a little olive oil,, and pepper.

5. Spread the vegetables in a single layer the prepared baking sheet.le the chicken thighs among vegetables, skin side up.

6. Roast for 25–30 minutes, then baste the chicken with pan juices. If you extra color, broil for 2–4 minutes at the end, watching carefully prevent burning.

. Check for doneness: internal temperature should reach 165°F (74°C) in the thickest part of thigh. If needed, to the oven for 3–5 minutes.

8. Remove from oven and let rest 5 minutes. If desired, drizzle with a touch more lemon juice or a light drizzle of honeyle syrup for a glaze.

9. Serve the chicken with roasted vegetables, spooning any pan over top.

Variations- chicken thighs for skinless breasts, but reduce roasting time to 20–25 minutes and check for doneness.

• Add two cups of cubed zucchini or cauliflower for extra color and.
• Use a splash of white wine in the pan juices for a more flavor.

Chef’s Tips

• Drying the skin is key for crispiness; never skip this step.
• For dairy-free version, omit any butter additions and rely on olive oil and lemon to carry the flavor.
• If you prefer smokier, include a pinch of smoked paprika with the marinade.

Nutrition snapshot (per serving, estimates)

• Calories: ~360–420
• Protein: 25–30 g
• Carbohydrates 20–25 g
• Fat: 18–22 g
• Fiber: 46 g

Storage and reheating

• Refrigerate leftovers in an airtight container for up to days.
• Reheat gently in 350°F (175°C) oven for 10–12 minutes, or until warmed through.