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Lemon Herb Roasted Chicken Thighs with Root Vegetables

Name: Lemon Herb Roasted Chicken Thighs with Root Vegetables
Total time: 50 min
Yield: 4 servings
Ingredients: 8 piece bone-in, skin-on chicken thighs; 2 lb mixed root vegetables (carrots, parsnips, sweet potatoes), chopped; 3 tbsp olive oil; 2 piece lemons (juiced and zested); 3 clove garlic cloves, minced; 2 tbsp fresh thyme; 1 tbsp fresh rosemary; 1 piece onion, cut into wedges

Juicy, skin-on chicken thighs roasted with colorful root vegetables in a one-pan meal, seasoned with fresh herbs and bright lemon. This dish is a perfect blend of savory and citrus flavors, making it a hearty and refreshing meal for any occasion.

Total Time (min)

Servings

Easy

Difficulty

N/A

Rating

50min

4 servings

Easy

N/A

Dinner

Meat

Gluten-Free

Dairy-Free

One-Pot

high-protein

heart-healthy

Mediterranean

comfort-food

Ingredients

Servings:4

8piecebone-in, skin-on chicken thighs

2lbmixed root vegetables (carrots, parsnips, sweet potatoes), chopped

3tbspolive oil

2piecelemons (juiced and zested)

3clovegarlic cloves, minced

2tbspfresh thyme

1tbspfresh rosemary

1pieceonion, cut into wedges

Instructions

Step 1Preheat oven to 425°F (220°C).

Step 2Season chicken thighs with salt, pepper, lemon zest, and half the herbs.

Step 3Toss vegetables with olive oil, lemon juice, garlic, remaining herbs, salt, and pepper.

Step 4Arrange vegetables on a large baking sheet, nestle chicken on top.

Step 5Roast 35-40 minutes until chicken is golden and vegetables are tender.

40 minutes

Step 6Garnish with fresh parsley before serving.

💡 Cooking Tips

Read through all instructions before starting. Prepare all ingredients (mise en place) for smoother cooking. Adjust cooking times based on your equipment and preferences.