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Lemon Roasted Chicken with Root Vegetables

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 Lemon Roasted Chicken with Root Vegetables
Recipe for the week of October 19, 2026 to October 23, 2026. Please note ingredients are subject to change due to availability.
Course Main Dish, Side Dish
Prep Time 40 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
For the Chicken
  • 1 1/2 pounds chicken thighs diced
  • 3 tablespoons olive oil divided
  • 1 lemon zested and half moon
  • 1 teaspoon Salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon garlic powder
  • 4 garlic cloves minced
  • 1 bunch fresh oregano minced
  • 1 can nonstick cooking spray
Roasted Vegetables
  • 4 Russet Potatoes peeled and diced
  • 2 Carrots peeled and diced
  • 2 sweet potatoes peeled and diced
  • 1 red onion diced
  • 2 garlic cloves minced
  • 1/4 cup olive oil
  • 1 1/2 teaspoons Salt
  • 1/4 teaspoon black pepper
  • 1 bunch fresh rosemary chopped
Course Main Dish, Side Dish
Prep Time 40 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
For the Chicken
  • 1 1/2 pounds chicken thighs diced
  • 3 tablespoons olive oil divided
  • 1 lemon zested and half moon
  • 1 teaspoon Salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon garlic powder
  • 4 garlic cloves minced
  • 1 bunch fresh oregano minced
  • 1 can nonstick cooking spray
Roasted Vegetables
  • 4 Russet Potatoes peeled and diced
  • 2 Carrots peeled and diced
  • 2 sweet potatoes peeled and diced
  • 1 red onion diced
  • 2 garlic cloves minced
  • 1/4 cup olive oil
  • 1 1/2 teaspoons Salt
  • 1/4 teaspoon black pepper
  • 1 bunch fresh rosemary chopped
Instructions
  1. Preheat the oven to 425°F. Line baking sheet with parchment paper and grease with nonstick cooking spray. Set it aside.
  2. Pat the chicken dry with paper towels.
  3. In a bowl, stir together the lemon zest, salt, pepper, basil, oregano, thyme, rosemary, and garlic powder.
  4. Place the chicken on the baking sheet and drizzle it with the 1 ½ tablespoons of olive oil. Sprinkle the seasoning mixture over top on each chicken thigh. Place the garlic and lemon around the chicken. Take the remaining olive oil and drizzle it over top of the seasoned chicken, garlic, and lemons.
  5. Roast for 35 to 40 minutes. Serve with roasted vegetables.
For the Roasted Vegetables
  1. Preheat oven to 425°F. Line a baking sheet with parchment paper and grease with nonstick cooking spray.
  2. Place Russet potatoes, carrots, garlic, sweet potatoes, and red onion on a baking sheet. Drizzle with olive oil, salt, and black pepper, and toss to evenly coat. Spread out in an even layer. Roast for 30 minutes.
  3. Remove the baking sheet from the oven, sprinkle the vegetables with chopped rosemary leaves, and toss to combine. Spread back out in an even layer. Continue to roast until the vegetables are tender and caramelized, 10 to 15 minutes more.