Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, trimmed of excess fat
  • 1 lb (454g) baby potatoes, halved or quartered if large
  • 1 lb (454g) carrots, peeled and chopped into 1-inch pieces
  • 1 red onion, quartered
  • 2 bell peppers (any color), seeded and chopped into 1-inch pieces
  • 2 lemons, one thinly sliced, one juiced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (optional)
  • Lemon wedges (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash and chop the potatoes, carrots, onion, and bell peppers.
  3. In a large bowl, combine the chicken thighs, potatoes, carrots, onion, bell peppers, minced garlic, rosemary, thyme, oregano, and red pepper flakes (if using).
  4. Drizzle with olive oil and lemon juice. Season generously with salt and pepper. Toss to coat everything evenly.
  5. Spread the chicken and vegetables in a single layer on the prepared baking sheet. Arrange lemon slices amongst the chicken and vegetables.
  6. Roast in the preheated oven for 45-55 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly browned. Toss halfway through to ensure even cooking.
  7. Let rest for 5 minutes before serving.
  8. Garnish with fresh parsley and lemon wedges, if desired. Serve immediately.