Name: Lemon Herb Chicken with Roasted Root Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 whole chicken (3-4 lbs, cut into pieces); 3 large carrots (cut into 2-inch pieces); 3 parsnips (cut into 2-inch pieces); 2 sweet potatoes (cubed); 1 red onion (cut into wedges); 1/3 cup extra virgin olive oil; 2 lemons (juiced and zested); 3 tablespoons fresh rosemary (chopped); 2 tablespoons fresh thyme leaves; 4 cloves garlic (minced); 1 teaspoon sea salt; 1/2 teaspoon black pepper; 1/4 cup fresh parsley (chopped)

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Lemon Herb Chicken with Roasted Root Vegetables

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Prep Time 20

Cook Time 40

Total Time 1

Servings

Ingredients

1 whole chicken 3-4 lbs, cut into pieces
3 large carrots cut into 2-inch pieces
3 parsnips cut into 2-inch pieces
2 sweet potatoes cubed
1 red onion cut into wedges
1/3 cup extra virgin olive oil
2 lemons juiced and zested
3 tablespoons fresh rosemary chopped
2 tablespoons fresh thyme leaves
4 cloves garlic minced
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup fresh parsley chopped

Instructions

Preheat the oven to 425°F and line a large sheet pan with parchment paper. In a large bowl, toss the carrots, parsnips, sweet potatoes, and red onion with 2 tablespoons of olive oil and half the salt and pepper. Spread the vegetables on the sheet pan.
In the same bowl, combine the chicken pieces with the remaining olive oil, lemon juice, lemon zest, rosemary, thyme, garlic, and remaining salt and pepper. Rub the mixture all over the chicken pieces, including under the skin where possible.
Nestle the seasoned chicken pieces among the vegetables, skin-side up. Roast for 35-40 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
Remove from the oven and let rest for 5 minutes. Sprinkle with fresh parsley before serving. This comforting meal brings together the earthy flavors of roasted vegetables with the bright, herbaceous notes that define Mediterranean cuisine.