Lemon Herb Roasted Chicken with Root Vegetables

Name: Lemon Herb Roasted Chicken with Root Vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 2 pounds bone-in, skin-on chicken thighs and/or drumsticks; 1.5 pounds mixed root vegetables (e.g., potatoes, carrots, parsnips), peeled and cut into 1-inch chunks; 1 large onion, cut into wedges; 3 tablespoons olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh thyme; 3 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; Optional Lemon wedges and fresh herbs for garnish

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This easy-to-prepare dish brings together succulent chicken pieces and hearty root vegetables like potatoes, carrots, and parsnips, all seasoned with fresh lemon, garlic, rosemary, and thyme. Roasting everything together on a single sheet pan creates a delicious and convenient meal with minimal cleanup, perfect for a cozy March dinner that hints at the coming spring.

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Lemon Herb Roasted Chicken with Root Vegetables

Prep Time20 min

Cook Time45 min

Servings4 servings

DifficultyEasy

Equipment

Large mixing bowlLarge baking sheetParchment paperMeasuring spoons

Instructions

1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
2
In a large bowl, combine the chopped root vegetables and onion wedges. Drizzle with 1 tablespoon of olive oil, salt, and pepper. Toss to coat evenly and spread them in a single layer on one side of the prepared baking sheet.
3
In the same bowl (no need to wash), add the chicken pieces. Drizzle with the remaining 2 tablespoons of olive oil, lemon juice, rosemary, thyme, minced garlic, salt, and pepper. Toss until the chicken is well coated.
4
Arrange the chicken pieces on the other side of the baking sheet, ensuring they are not overcrowded.
5
Roast for 35-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and lightly caramelized. You can flip the chicken and stir the vegetables halfway through for even cooking.
6
Once cooked, remove from the oven. Garnish with fresh lemon wedges and herbs if desired, and serve hot.

Nutrition

Calories550 kcal

Protein40g

Fat30g

Carbohydrates

Frequently Asked Questions

Can I use different vegetables?

Absolutely! Feel free to substitute or add other sturdy vegetables like sweet potatoes, Brussels sprouts, or bell peppers. Adjust roasting times as needed for different vegetable types.

How do I know the chicken is fully cooked?

The easiest way is to use a meat thermometer. Insert it into the thickest part of the chicken, avoiding the bone. It should read 165°F (74°C). The juices should also run clear when pierced.

Can I prepare this meal ahead of time?

You can chop the vegetables and mix the chicken marinade components (keep marinade separate from chicken until ready to cook) a day in advance. Store them separately in the refrigerator. Combine and roast just before serving.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.