Herb-Roasted Chicken Thighs with Broccolini and Carrots

This dish features succulent herb-roasted chicken thighs paired with vibrant broccolini and sweet roasted carrots. The combination of garlic, rosemary, and lemon brings a fresh, aromatic flavor that elevates the traditional roast chicken, while the colorful veggies add both nutrition and appeal. Perfect for a comforting dinner that is easy to prepare and packed with wholesome ingredients.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1 bunch of broccolini, trimmed
• 2 large carrots, sliced into sticks
• 1 medium onion, cut into wedges
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon lemon zest
• Salt and pepper to taste
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the olive oil, minced garlic, chopped rosemary, lemon zest, salt, and pepper. Mix well.
3. Add the chicken thighs to the bowl and coat them thoroughly with the herb mixture.
4. On a large baking sheet, arrange the chicken thighs skin-side up. Scatter the onion wedges, carrots, and broccolini around the chicken.
5. Drizzle the juice of the lemon over the vegetables and season with a little more salt and pepper.
6. Roast in the preheated oven for 30-35 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).
7. Remove from the oven and let rest for 5 minutes before serving.