Roasted Lemon Rosemary Chicken and Root Vegetables

Step by step

Method

1. 01

   Preheat your oven to 200°C (400°F).

2. 02

   In a large bowl, combine the cubed potatoes, sliced carrots, chopped onion, and minced garlic. Drizzle with 15g of the olive oil, sprinkle with 5g of the salt, 1.5g of the black pepper, and all of the chopped rosemary. Toss until the vegetables are evenly coated.

3. 03

   Arrange the chicken thighs on a large baking sheet. Drizzle with the remaining 15g of olive oil, then season with the remaining 5g of salt and 1.5g of black pepper. Squeeze half of the lemon juice over the chicken and scatter the lemon zest.

4. 04

   Spread the seasoned vegetables around the chicken thighs on the baking sheet, ensuring they are in a single layer for even cooking.

5. 05

   Roast for 35-40 minutes, or until the chicken is cooked through (internal temperature reaches 75°C/165°F) and the vegetables are tender and slightly caramelized.

6. 06

   Serve immediately, squeezing the remaining lemon juice over the dish if desired before serving.