Lemon Herb Chicken with Root Vegetables
Tender, juicy chicken thighs marinated with fresh lemon, garlic, and herbs, then roasted over a bed of seasonal root vegetables until golden and flavorful. A simple one-pan meal that is hearty, nourishing, and perfect for a family dinner.
Servings: 4 people
Ingredients
- Ingredients:
- * 4 bone-in chicken thighs
- * Juice and zest of 1 lemon
- * 2 tablespoons olive oil
- * 1 teaspoon salt
- * 1/2 teaspoon black pepper
- * 2 teaspoons dried herbs thyme, rosemary, or Italian seasoning
- * 4 garlic cloves minced
- * 2 carrots peeled and cut into chunks
- * 2 parsnips peeled and cut into chunks
- * 1 onion cut into wedges
- * 2 potatoes cut into chunks
Instructions
- Instructions:
- In a large bowl, combine lemon juice, lemon zest, olive oil, garlic, salt, pepper, and herbs.
- Add chicken thighs and toss to coat. Marinate for at least 30 minutes.
- Preheat oven to 400°F.
- Place carrots, parsnips, onions, and potatoes in a roasting pan or sheet pan.
- Arrange the marinated chicken thighs on top of the vegetables.
- Roast for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
- Allow the chicken to rest for 5 minutes before serving.
- Garnish with fresh herbs and an extra squeeze of lemon if desired.
Video
Notes
* For the best flavor, marinate the chicken for up to 4 hours.
* Root vegetables should be cut into similar-sized pieces to ensure even cooking.
* Chicken is done when it reaches an internal temperature of 165°F.
* For extra browning, switch the oven to broil for the final 2–3 minutes.
* Root vegetables should be cut into similar-sized pieces to ensure even cooking.
* Chicken is done when it reaches an internal temperature of 165°F.
* For extra browning, switch the oven to broil for the final 2–3 minutes.