Classic Herb-Roasted Chicken and Root Vegetables

1.Preheat your oven to 200°C and prepare a large rimmed baking sheet by lining it with parchment paper for easy cleanup.

2.In a large mixing bowl, combine the potatoes, carrots, parsnips, and red onion wedges with 2 tablespoons of olive oil, half of the garlic, half of the herbs, and a pinch of salt and pepper. Toss well to coat and spread evenly across the prepared baking sheet.

3.Pat the chicken leg quarters dry with paper towels. In the same bowl, rub the chicken with the remaining 2 tablespoons of olive oil, the rest of the garlic, remaining herbs, salt, and pepper.

4.Nestle the chicken pieces among the root vegetables on the baking sheet, skin-side up. Tuck the lemon slices in between the chicken and vegetables.

5.Roast in the center of the oven for 45 to 50 minutes, or until the chicken skin is golden brown and crispy, the internal temperature of the chicken reaches 74°C, and the vegetables are fork-tender.

6.Remove from the oven and let the chicken rest for 5 minutes before serving directly from the pan.