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.
Servings Prep Time
4servings 40minutes
Cook Time
30minutes
Servings Prep Time
4servings 40minutes
Cook Time
30minutes
Ingredients
For the Chicken
  • 1 1/2pounds chicken thighsdiced
  • 3tablespoons olive oildivided
  • 1 lemonzested and half moon
  • 1teaspoon Salt
  • 1teaspoon black pepper
  • 1/2teaspoon dried basil
  • 1/2teaspoon dried thyme
  • 1/4teaspoon dried rosemary
  • 1/4 teaspoon garlic powder
  • 4 garlic clovesminced
  • 1bunch fresh oreganominced
  • 1can nonstick cooking spray
Roasted Vegetables
  • 4 Russet Potatoespeeled and diced
  • 2 Carrotspeeled and diced
  • 2 sweet potatoespeeled and diced
  • 1 red oniondiced
  • 2 garlic clovesminced
  • 1/4cup olive oil
  • 1 1/2teaspoons Salt
  • 1/4teaspoon black pepper
  • 1bunch fresh rosemarychopped
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.