Sheet Pan Lemon Herb Roasted Chicken and Root Vegetables

Ingredients

• 1.5 lbs Boneless, Skinless Chicken Thighs
• 1 lb Sweet Potatoes, cubed
• 0.5 lb Carrots, peeled and cut into 1-inch pieces
• 1 medium Red Onion, cut into wedges
• 3 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 1 teaspoon Dried Rosemary
• 1 teaspoon Dried Thyme
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoons Fresh Parsley, chopped (for garnish)

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2In a large bowl, toss the sweet potatoes, carrots, and red onion with 2 tablespoons of olive oil, rosemary, thyme, garlic powder, salt, and pepper. Spread the vegetables in a single layer on a large baking sheet.
3. 3Roast the vegetables for 20 minutes.
4. 4While vegetables are roasting, pat the chicken thighs dry. In the same bowl (no need to wash), toss the chicken thighs with the remaining 1 tablespoon of olive oil and lemon juice.
5. 5After 20 minutes, remove the baking sheet from the oven. Add the seasoned chicken thighs to the baking sheet amongst the vegetables, ensuring not to overcrowd.
6. 6Return the baking sheet to the oven and roast for another 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender and slightly caramelized.
7. 7Garnish with fresh parsley before serving.

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