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Lemon and Herb Roasted Chicken with Veggies

Lemon and Herb Roasted Chicken with Veggies

Internal Temperature: Use an oven-safe thermometer while the chicken roasts, or insert an instant thermometer into the deepest part of the thigh (without touching bone) and it should register at 165˚F when done.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 2 minutes
Servings: 6 servings
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 6 red potatoes cut into chunks
  • 3 large carrots peeled and cut into 1” pieces
  • 1 medium onion chopped into 1” pieces
  • 1 head of garlic cut in half crosswise
  • 2 sprigs rosemary
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. In a small mixing bowl, combine minced garlic, oregano, parsley, rosemary, thyme, paprika, cumin, olive oil, red wine vinegar, Kosher salt, and freshly ground black pepper. Mix well and set aside.
  2. Serve and enjoy! Buen provecho.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.