Lemon Herb Roasted Chicken and Vegetables

Ingredients

• 4 each Bone-in, skin-on chicken thighs
• 1 pound Broccoli florets
• 2 medium Carrots
• 1 medium Red onion
• 3 tablespoons Olive oil
• 1 medium Lemon
• 2 tablespoons Fresh rosemary
• 2 tablespoons Fresh thyme
• 4 cloves Garlic
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Prepare the vegetables: Cut the 1 pound of broccoli into bite-sized florets. Peel and cut the 2 medium carrots into 1/2-inch thick rounds. Peel and cut the 1 medium red onion into 1-inch wedges.
3. 3In a large bowl, combine the prepared broccoli florets, carrot rounds, and red onion wedges. Add 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Toss everything together until the vegetables are evenly coated.
4. 4Spread the seasoned vegetables in a single layer on a large baking sheet. Ensure they are not overcrowded so they roast properly.
5. 5Pat the 4 bone-in, skin-on chicken thighs completely dry with paper towels. This helps the skin get crispy.
6. 6In a small bowl, combine the remaining 1 tablespoon of olive oil with the 4 minced cloves of garlic, 2 tablespoons of chopped fresh rosemary, and 2 tablespoons of chopped fresh thyme. Zest the 1 medium lemon directly into the bowl with the oil and herbs. Stir to combine.
7. 7Rub the herb and garlic mixture evenly all over the 4 chicken thighs, making sure to get some under the skin if possible. Place the seasoned chicken thighs on top of the vegetables on the baking sheet. Slice the zested lemon into 1/4-inch thick rounds and scatter them around the chicken and vegetables on the baking sheet.
8. 8Place the baking sheet in the preheated oven. Roast for 40-45 minutes. The chicken is done when the skin is golden brown and crispy, and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). The vegetables should be tender and slightly caramelized.
9. 9Carefully remove the baking sheet from the oven. Let the chicken and vegetables rest on the baking sheet for 5 minutes before serving. This allows the juices in the chicken to redistribute, making it more tender.

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