Recipe: Herbed Lemon Chicken with Roasted Vegetables

Ingredients

• 4 bone-in, skin-on chicken thighs-2 medium potatoes, cut into 1-inch chunks
• carrots, peeled and sliced
• 1 red onion, cut into wedges
• 3 cloves garlic, minced
• 2 tablespoons olive oil, plus more for drizzling
  Zest and juice of 1 lemon
• 1 teaspoon thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1/2 teaspoon salt, to
• 1/4 teaspoon black pepper
• 1/4 cup chicken broth (optional extra moisture)

Steps

1. Preheat the oven to 425°F (220°C Line a sheet pan with parchment for easy cleanup.
2. In a large bowl, olive, lemon zest, lemon juice, minced garlic, thyme, rosemary, paprika, salt, and pepper. Whisk create bright marinade.
3. Add chicken thighs to the bowl and toss to coat evenly. Let sit for 5–10 minutes if time allows.
4. On the prepared sheet pan, spread potatoes, carrots, and onion. Drizzle with a little olive oil and season with a pinch of salt.
5. Nestle the marinated thighs among the vegetables. chicken broth around the edges if you prefer a juic tray.
6. Roast in the for 25–30 minutes, then baste the chicken with pan juices continue roasting for another 10– minutes or until the chicken reaches an internal temperature of 165°F (°C) and the vegetables are tender.
   7 Remove from the oven and let rest for 5 minutes serving. Garnish with an extra squeeze of lemon if desired.

Tips- For extra crisp skin, finish under the broiler for 2–3 minutes watching carefully to prevent burning- Swap vegetables to use what you have on hand; sweet potatoes, zucchini, or sprouts also work well.

• If you prefereless breasts, adjust the time to about20–25 minutes, checking foreness.

Servings and Nutrition

• Servings:
  Estimated per-serving: calories 420, fat 22 g, carbohydrates 28 g, protein 28 g, fiber 5 g