Rosemary-Lemon Roast Chicken with Root Vegetables

Tender chicken thighs roasted with aromatic rosemary and lemon, served with a colorful medley of caramelized root vegetables for a comforting weeknight dinner.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

• 1 lb Chicken thighs, boneless and skinless
• 1 medium Lemon, zested and juiced
• 2 tbsp Fresh rosemary, minced
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 cup Carrots, peeled and diced
• 1 cup Potatoes, diced
• 1/2 cup Parsnips, peeled and diced

Instructions

1. Step 1: Preheat oven to 400°F. In a bowl, combine 1 lb boneless chicken thighs, zest and juice of 1 medium lemon, 2 tbsp minced rosemary, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper; toss to coat evenly.
2. Step 2: Add 1 cup diced carrots, 1 cup diced potatoes, and 1/2 cup diced parsnips to the chicken mixture and toss until vegetables are coated.
3. Step 3: Transfer to a baking dish and roast for 35 minutes, stirring once halfway, until chicken is cooked through and vegetables are golden and tender.
4. Step 4: Let rest for 5 minutes before serving to allow juices to redistribute.