Lemon Herb Roasted Chicken with Root Vegetables

1.Preheat your oven to 200°C (400°F).

2.In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, parsley, thyme, and rosemary to create the marinade.

3.Place the chicken pieces in a large bowl and pour half of the marinade over them, tossing to coat evenly. Let it sit while you prepare the vegetables.

4.In a separate large bowl, toss the sliced carrots, parsnips, and sweet potatoes with the remaining marinade, sea salt, and black pepper.

5.Spread the vegetables in a single layer on a large rimmed baking sheet or roasting pan.

6.Nestle the chicken pieces among the vegetables, ensuring the skin side is facing up for maximum crispness.

7.Roast in the preheated oven for 45 to 50 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) and the vegetables are tender and caramelized.

8.Remove from the oven and let the chicken rest for 5 minutes before serving to keep the juices intact. Garnish with extra fresh parsley if desired.