Herb-Roasted Chicken with Vegetables

A classic, comforting dinner with herb-roasted chicken and seasonal vegetables.

Ingredients

• •4 chicken thighs, bone-in, skin-on
• •2 tbsp olive oil
• •2 tsp fresh rosemary, chopped
• •2 tsp fresh thyme, chopped
• •2 cloves garlic, minced
• •1 lemon, zested and juiced
• •Salt and pepper to taste
• •2 cups Brussels sprouts, halved
• •2 carrots, chopped
• •1 red onion, cut into wedges

Instructions

1. 1

   Preheat oven to 425°F (220°C).

2. 2

   In a small bowl, mix olive oil, herbs, garlic, lemon zest, salt, and pepper.

3. 3

   Pat chicken thighs dry and rub with herb mixture, getting some under the skin.

4. 4

   Toss vegetables with remaining herb mixture.

5. 5

   Arrange chicken and vegetables on a baking sheet.

6. 6

   Roast for 35-40 minutes until chicken is cooked through and vegetables are tender.

7. 7

   Drizzle with lemon juice before serving.