One-Pan Lemon Herb Roasted Chicken and Veggies

1.Preheat oven to 200°C. Line a large baking sheet with parchment paper for easy cleanup.

2.In a large bowl, combine the quartered potatoes, carrots, and red onion wedges.

3.Drizzle the vegetables with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat evenly.

4.Spread the seasoned vegetables in a single layer on one half of the prepared baking sheet.

5.In the same bowl, add the chicken pieces. Drizzle with the remaining 1 tablespoon of olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper. Toss to coat the chicken thoroughly.

6.Arrange the chicken pieces in a single layer on the other half of the baking sheet, alongside the vegetables.

7.Place the lemon slices over and around the chicken and vegetables.

8.Roast for 30 minutes. Flip the chicken and vegetables, then continue to roast for another 20-30 minutes, or until the chicken is cooked through (internal temperature reaches 74°C) and the vegetables are tender and slightly caramelized.

9.Remove from oven. Let the chicken rest for 5 minutes before serving.

10.Garnish with fresh chopped parsley, if desired, and serve hot.