# What Goes In:
→ Chicken & Marinade
01 - 8 bone-in, skin-on chicken thighs
02 - 2 lemons, zested and juiced
03 - 3 tablespoons olive oil
04 - 3 garlic cloves, minced
05 - 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
06 - 2 tablespoons fresh rosemary, chopped or 2 teaspoons dried rosemary
07 - 1 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper
→ Root Vegetables
09 - 2 large carrots, peeled and cut into 1-inch chunks
10 - 2 parsnips, peeled and cut into 1-inch chunks
11 - 1 large sweet potato, peeled and cubed
12 - 1 small red onion, peeled and cut into wedges
13 - 2 tablespoons olive oil
14 - 1 teaspoon salt
15 - 1/2 teaspoon black pepper
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine lemon zest, lemon juice, olive oil, minced garlic, thyme, rosemary, salt, and black pepper. Add the chicken thighs and toss thoroughly to coat. Set aside to marinate while preparing the vegetables.
03 - In a separate bowl, toss the carrots, parsnips, sweet potato, and red onion with olive oil, salt, and black pepper until evenly coated.
04 - Spread the prepared vegetables in a single layer on the parchment-lined baking sheet. Arrange the marinated chicken thighs, skin side up, evenly among the vegetables.
05 - Roast in the preheated oven for 35 to 40 minutes, until the chicken is golden, cooked through (internal temperature 165°F), and the vegetables are caramelized and tender.
06 - For extra crispiness, broil for an additional 2–3 minutes, monitoring closely to prevent burning.
07 - Serve immediately, garnished with fresh herbs and lemon wedges if desired.
