Herb-Crusted Chicken Thighs with Roasted Vegetables

Ingredients

Quantities are for 4 servings.

• 4 each Chicken thighs, bone-in, skin-on
• 2 lb Baby potatoes, halved
• 1 lb Carrots, cut into chunks
• 3 tbsp Olive oil
• 4 cloves Garlic
• 2 tbsp Fresh rosemary, chopped
• 1 tbsp Fresh thyme leaves
• 1 each Lemon, juiced

Instructions

1. Preheat oven to 425°F. Season the chicken thighs with salt and pepper.
2. Mix 1 tablespoon olive oil, the garlic, herbs, and lemon juice, and rub over the chicken thighs.
3. Toss the potatoes and carrots with the remaining oil, salt, and pepper.
4. Roast the chicken with the vegetables for 35-40 minutes, until the chicken reaches 165°F internally.