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4 bone-in or boneless chicken thighs
2 sweet potatoes, cubed
2 carrots, chopped
1 red onion, sliced
2 tbsp olive oil
Zest + juice of 1 lemon
3 cloves garlic, minced
1 tsp dried rosemary
1 tsp dried thyme
Salt & pepper to taste
Steps
Preheat oven to 400°F.
Toss vegetables with olive oil, salt, and pepper. Spread on a sheet pan.
Place chicken on top. Rub with lemon zest, juice, garlic, herbs, salt, and pepper.
Roast 35–40 minutes, until chicken is cooked through and veggies are caramelized.
Finish with a squeeze of fresh lemon and a drizzle of olive oil.
Ingredients
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