One-Pan Roasted Lemon Herb Chicken with Root Vegetables

One-Pan Roasted Lemon Herb Chicken with Root Vegetables ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1.5 lbs Yukon Gold potatoes
• 1 lb carrots
• 4 cups broccoli florets
• 1 medium red onion
• 4 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp garlic powder
• 0.5 tsp paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 1 medium lemon

How to make One-Pan Roasted Lemon Herb Chicken with Root Vegetables

1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easier cleanup.
2. Wash and chop the 1.5 lbs Yukon Gold potatoes into 1-inch cubes. Peel and chop the 1 lb carrots into 1/2-inch thick coins. Peel and chop the 1 medium red onion into large wedges.
3. In a large bowl, combine the chopped potatoes, carrots, and red onion. Drizzle with 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss until evenly coated.
4. Spread the seasoned root vegetables in a single layer on the prepared baking sheet. Roast for 20 minutes, allowing them to soften and begin to caramelize.
5. While the vegetables roast, pat the 1.5 lbs boneless, skinless chicken thighs dry with paper towels. In a small bowl, mix together the 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
6. Drizzle the chicken thighs with the remaining 2 tablespoons olive oil, then rub the spice mixture evenly over all sides of the chicken.
7. After the root vegetables have roasted for 20 minutes, remove the baking sheet from the oven. Add the 4 cups of broccoli florets to the baking sheet and toss them gently with the other vegetables.
8. Arrange the seasoned chicken thighs among the vegetables on the baking sheet. Slice the 1 medium lemon into thin rounds and place them directly on top of the chicken pieces.
9. Return the baking sheet to the oven and continue to roast for another 20-25 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the vegetables are tender and lightly browned. The lemon will also caramelize slightly.
10. Remove from the oven and let rest for 5 minutes before serving directly from the pan. The cooked lemon can be squeezed over the chicken and vegetables for extra brightness.

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