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1) One-pan lemon garlic chicken with roasted root veggies (use carcass for stock)

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 bone-in chicken thighs about 1 lb
  • 1 lb mixed root vegetables carrots, parsnips, small potatoes, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 lemon zest + juice
  • 1 tsp dried thyme or 1 tbsp fresh chopped
  • Salt and pepper to taste
  • Optional: 1/2 tsp smoked paprika

Method
 

  1. Preheat oven to 425°F (220°C). Toss veggies with 1 tbsp oil, half the garlic, lemon zest, salt, and pepper on a sheet pan.
  2. Rub chicken with remaining oil, garlic, thyme, lemon juice, and paprika; season well.
  3. Nestle chicken among veggies, skin side up. Roast 30–40 minutes until chicken reaches 165°F and veggies are caramelized.
  4. Let rest 5 minutes. Reserve bones and any carcass for stock, cover and freeze if not using within 24 hours.