One-Pot Lemon Herb Roasted Chicken and Veggies

1.Preheat your oven to 200°C (400°F). Lightly grease a large, sturdy sheet pan or roasting pan.

2.In a small bowl, whisk together all the ingredients for the Lemon Herb Marinade/Dressing: lemon juice, 2 tablespoons olive oil, oregano, thyme, minced garlic, lemon zest, salt, and pepper. Set aside.

3.In a very large bowl, combine the potatoes, carrots, and onion wedges. Drizzle with 3 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss well to coat.

4.Spread the seasoned potatoes, carrots, and onions in a single layer on the prepared sheet pan. Place the pan in the preheated oven and roast for 15 minutes to give the denser vegetables a head start.

5.While the vegetables roast, pat the chicken thighs very dry with paper towels. Season the chicken generously on both sides with additional salt and pepper.

6.Remove the pan from the oven. Push the partially roasted vegetables to the sides of the pan, creating space in the center. Place the seasoned chicken thighs skin-side up in the center of the pan.

7.Pour half of the reserved lemon herb dressing evenly over the vegetables, tossing them lightly in the pan. Brush or drizzle the remaining half of the dressing over the chicken thighs.

8.Return the pan to the oven and roast for an additional 25 to 35 minutes, or until the chicken skin is deeply golden brown and crispy, and the internal temperature reaches 74°C (165°F). The vegetables should be tender.

9.Remove from the oven. Let the chicken rest on the pan for 5 minutes before serving directly from the pan. Garnish with fresh chopped parsley, if desired.