Ingredients:

  • 4 boneless, skinless chicken thighs (about 1.5 lbs / 680g)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon dried oregano (5ml)
  • 1/2 teaspoon dried thyme (2.5ml)
  • 1/2 teaspoon garlic powder (2.5ml)
  • 1/4 teaspoon red pepper flakes (optional, 1.25ml)
  • Salt and freshly ground black pepper to taste
  • 1 lb / 450g baby potatoes, halved or quartered if large
  • 1 large carrot, peeled and chopped into 1-inch pieces (approx 150g)
  • 1 large red onion, cut into wedges (approx 200g)
  • 2 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 2 tablespoons fresh parsley, chopped (30ml)
  • 2 tablespoons olive oil (30ml)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss potatoes, carrots, and red onion with olive oil, garlic, salt, and pepper in the large bowl.
  2. Spread the vegetables evenly on the prepared baking sheet.
  3. In the small bowl, whisk together olive oil, oregano, thyme, garlic powder, red pepper flakes (if using), lemon zest, lemon juice, salt, and pepper. Rub the mixture all over the chicken thighs.
  4. Place the seasoned chicken thighs on top of the vegetables on the baking sheet.
  5. Roast for 35-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender and slightly browned. If the vegetables are browning too quickly, loosely cover the baking sheet with foil for the last 10 minutes.
  6. Remove from oven and sprinkle with fresh parsley. Serve immediately.