Herb-Roasted Chicken with Seasonal Vegetables

This delightful dish features tender herb-roasted chicken paired with a colorful medley of broccoli, cauliflower, carrots, leek, and broccolini, complemented by a light garlic and lemon dressing. The combination of roasted flavors and fresh vegetables creates a satisfying and nutritious meal that is both traditional and creatively vibrant.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 cup carrots, sliced
• 1 leek, sliced
• 1 cup broccolini, trimmed
• 1 cup green beans, trimmed
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine olive oil, minced garlic, lemon zest, lemon juice, thyme, rosemary, salt, and pepper.
3. Add the chicken thighs to the bowl and coat well with the marinade. Let it marinate for at least 30 minutes.
4. On a large baking sheet, arrange the marinated chicken thighs and surround them with broccoli, cauliflower, carrots, leek, broccolini, and green beans.
5. Drizzle any remaining marinade over the vegetables and season with additional salt and pepper if desired.
6. Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Serve warm, drizzling any pan juices over the chicken and vegetables.