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