Lemon Herb Roasted Chicken and Veggies

• •4 piece Bone-in, skin-on chicken thighs
• •1 lb Potatoes (cut into 1-inch pieces)
• •1 lb Carrots (cut into 1-inch pieces)
• •1 lb Broccoli florets
• •3 tbsp Olive oil
• •1 piece Lemon (juiced and zested)
• •2 tbsp Fresh rosemary (chopped)
• •2 tbsp Fresh thyme (chopped)
• •4 clove Garlic (minced)
• •1 tsp Salt (to taste)
• •1 tsp Black pepper (to taste)

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   In a large bowl, toss the potatoes and carrots with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a large baking sheet.

3. 3

   In a small bowl, combine the remaining 2 tablespoons of olive oil, lemon juice, lemon zest, rosemary, thyme, and garlic.

4. 4

   Place the chicken thighs on top of the potatoes and carrots. Brush the chicken thighs with the lemon herb mixture.

5. 5

   Roast for 25 minutes. Add the broccoli florets to the baking sheet and continue to roast for another 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.

   🌡️ 400°F
6. 6

   Let the chicken and veggies rest for a few minutes before serving.

Chef's Tips

• 💡For extra crispy chicken skin, broil for the last 2-3 minutes, watching carefully to avoid burning.
• 💡Feel free to substitute other vegetables, such as bell peppers, zucchini, or onions.
• 💡If you don't have fresh herbs, you can use dried herbs, but use about half the amount.