Roasted Lemon Herb Chicken Thighs with Potatoes and Carrots

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a large baking tray or roasting pan with parchment paper, or lightly grease it.

2. 2

   Wash the baby potatoes and cut any large ones in half. Peel or scrub the carrots, then cut them into thick diagonal pieces.

3. 3

   Mince the garlic and finely chop the fresh rosemary and thyme.

4. 4

   In a large bowl, combine the olive oil, lemon juice, minced garlic, chopped herbs, salt, and black pepper.

5. 5

   Add the chicken thighs, potatoes, and carrots to the bowl. Toss well until everything is evenly coated with the lemon herb mixture.

6. 6

   Arrange the potatoes and carrots in a single layer on the prepared baking tray. Place the chicken thighs among the vegetables, making sure the pieces are not overcrowded.

7. 7

   Roast for 30 to 35 minutes, turning the vegetables once halfway through, until the chicken is cooked through and the potatoes and carrots are tender and lightly browned.

8. 8

   Check that the chicken reaches an internal temperature of 74°C / 165°F.

9. 9

   Remove from the oven and let rest for 5 minutes before serving.

10. 10

    Serve the roasted lemon herb chicken thighs hot with the potatoes and carrots.