Roasted Lemon Herb Chicken with Autumn Roots

A delightful one-pan meal featuring tender chicken thighs and hearty root vegetables infused with bright lemon and fragrant herbs, ideal for a cool autumn evening.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy

Dietary

• Dairy-Free
• Egg-Free
• Gluten-Free
• High-Protein
• Nut-Free
• Paleo
• Soy-Free
• Whole30

Tags

• roast
• one-pot
• healthy
• comfort food
• savory

Ingredients

• 1 pound chicken thighs (boneless, skinless)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 1 lemon (half thinly sliced, half for juice)
• 2 carrots (medium, peeled, chopped)
• 2 parsnips (medium, peeled, chopped)
• 1 potato (large, peeled, cubed)
• 0.25 cup chicken broth

Instructions

1. Preheat oven to 400 degrees Fahrenheit (200°C). In a small bowl, whisk together the olive oil, oregano, thyme, garlic powder, salt, pepper, and the juice from half of the lemon.
2. Place the chicken thighs, carrots, parsnips, and potato in a large baking dish or on a sheet pan. Pour the herb mixture over everything, tossing to coat evenly.
3. Arrange the lemon slices over the chicken and vegetables. Pour the chicken broth into the bottom of the dish.
4. Roast for 25-35 minutes, or until the chicken is cooked through and the vegetables are tender. Stir once halfway through cooking. Serve immediately.

Notes

Leftovers are great reheated or diced into a salad the next day.

Nutrition (per serving)

• Calories: 490
• Protein: 42.5 g
• Carbohydrates: 43.1 g
• Fat: 19.8 g
• Fiber: 7.5 g
• Sodium: 750 mg
• Saturated Fat: 5 g
• Sugar: 7.1 g
• Cholesterol: 120 mg