Instructions
Step 1: Preheat the oven to 400°F (200°C).
Step 2: In a small bowl, combine the salt, black pepper, garlic powder, onion powder, paprika, thyme, and rosemary.
Step 3: Pat the chicken thighs dry with paper towels and rub them with 1 tablespoon of olive oil. Season generously with the herb mixture.
Step 4: Place the potatoes, carrots, and red onion in a large roasting pan or baking dish.
Step 5: Drizzle the vegetables with the remaining olive oil and toss to coat.
Step 6: Stir the minced garlic into the vegetables and spread them evenly in the pan.
Step 7: Arrange the seasoned chicken thighs on top of the vegetables.
Step 8: Pour the chicken broth into the bottom of the pan.
Step 9: Place the lemon slices over and around the chicken.
Step 10: Roast for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Step 11: For extra-crispy skin, broil for 2–3 minutes at the end of cooking, watching carefully.
Step 12: Remove from the oven and let rest for 5 minutes.
Step 13: Garnish with fresh parsley and serve hot.
Storage and Reheating Tips
Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F (175°C) oven for 15–20 minutes or until warmed through.
Microwave individual portions for 1–2 minutes, though the chicken skin may lose some crispness.
Freeze cooled chicken and vegetables in freezer-safe containers for up to 3 months.
Thaw overnight in the refrigerator before reheating for best results.
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