Description
A comforting yet fresh spring dinner featuring herb roasted chicken and colorful seasonal vegetables, all cooked together for maximum flavor and minimal effort.
Ingredients
-
4 chicken thighs or breasts
-
1 pound baby potatoes
-
3 carrots sliced
-
2 tablespoons olive oil
-
3 cloves garlic minced
-
1 tablespoon fresh parsley
-
1 teaspoon fresh thyme
-
1 teaspoon fresh rosemary
-
Zest and juice of 1 lemon
-
Salt and pepper to taste
Instructions
-
Preheat oven to 425 degrees.
-
Toss vegetables with olive oil, salt, pepper, and herbs.
-
Season chicken with olive oil, garlic, lemon zest, herbs, salt, and pepper.
-
Arrange chicken and vegetables on a roasting pan.
-
Roast for 35 to 45 minutes until chicken is cooked through.
-
Finish with lemon juice and serve warm.
Notes
Add asparagus during the last 10 minutes for extra spring flavor.
Adjust herbs based on preference or availability.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Dish
- Cuisine: American
Nutrition
- Calories: 450 per serving