Name: Lemon Herb Roasted Chicken with Root Vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 pieces Chicken Thighs (bone-in, skin-on); 3 large Large Carrots, peeled and chopped; 2 medium Parsnips, peeled and chopped; 3 medium Red Potatoes, quartered; 3 tablespoons Extra Virgin Olive Oil; 2 tablespoons Fresh Lemon Juice; 1 tablespoon Fresh Rosemary, chopped; 1 tablespoon Fresh Thyme, chopped; 4 cloves Garlic Cloves, minced; 1 teaspoon Sea Salt and Black Pepper

"Indulge in a wholesome and aromatic meal featuring succulent bone-in chicken thighs infused with fresh rosemary and bright citrus notes. This rustic one-pan dish brings together earthy parsnips, sweet carrots, and golden potatoes for a perfectly balanced weeknight dinner."

Ingredients

Qty	Item
4 pieces 800 g	Chicken Thighs (bone-in, skin-on)
3 large 250 g	Large Carrots, peeled and chopped
2 medium 200 g	Parsnips, peeled and chopped
3 medium 450 g	Red Potatoes, quartered
3 tablespoons 45 ml	Extra Virgin Olive Oil
2 tablespoons 30 ml	Fresh Lemon Juice
1 tablespoon 2 g	Fresh Rosemary, chopped
1 tablespoon 2 g	Fresh Thyme, chopped
4 cloves 12 g	Garlic Cloves, minced
1 teaspoon 5 g	Sea Salt and Black Pepper

How to Make Lemon Herb Roasted Chicken with Root Vegetables

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper to create the marinade.

Place the chopped carrots, parsnips, and potatoes in a large mixing bowl. Drizzle half of the marinade over the vegetables and toss until they are evenly coated.

Spread the vegetables in a single layer on the prepared baking sheet, leaving space for the chicken.

Pat the chicken thighs dry with a paper towel. Rub the remaining marinade all over the chicken, making sure to get some under the skin.

Nestled the chicken thighs among the vegetables on the baking sheet.

Roast in the preheated oven for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.

Garnish with fresh herbs and a squeeze of fresh lemon before serving.

·
Pat the chicken skin completely dry before adding the marinade to ensure a crispy finish.
·
Cut all root vegetables into similar sizes so they cook evenly at the same rate.
·
For extra flavor, place a few lemon slices directly on the baking sheet under the chicken.
·
Let the chicken rest for 5 minutes after removing from the oven to keep it juicy.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts cook faster than thighs. Check them around 25-30 minutes to avoid drying them out.

What other root vegetables can I use?

Sweet potatoes, turnips, or even beets work beautifully in this recipe.

Can I use dried herbs instead of fresh?

Yes, use 1 teaspoon of dried herbs for every tablespoon of fresh herbs called for in the recipe.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven to maintain crispy skin.

Video Tutorials

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