Herb-Roasted Chicken with Root Vegetables

This delightful dish features tender, herb-roasted chicken paired with a medley of roasted potatoes, carrots, and celery. The savory flavors of garlic and fresh herbs enhance the natural sweetness of the vegetables, creating a comforting and satisfying meal that's perfect for any occasion. It's a wholesome, balanced recipe that respects traditional cooking methods while adding a touch of creative flair through herb combinations.

Ingredients:

• 4 chicken thighs (bone-in, skin-on)
• 2 cups baby potatoes, halved
• 3 large carrots, peeled and cut into chunks
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, juiced
• 1 cup chicken broth

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the potatoes, carrots, celery, garlic, olive oil, rosemary, thyme, salt, and pepper. Toss to coat the vegetables evenly.
3. In a separate bowl, season the chicken thighs with salt, pepper, and lemon juice.
4. In a large oven-safe skillet, heat a little olive oil over medium-high heat. Sear the chicken thighs skin-side down for about 5 minutes until golden brown, then flip them over.
5. Add the seasoned vegetables around the chicken in the skillet. Pour in the chicken broth.
6. Transfer the skillet to the preheated oven and roast for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Remove from the oven and let it rest for a few minutes before serving. Enjoy the dish warm, garnished with extra herbs if desired.