Herb-Roasted Chicken with Sweet Potato and Veggie Medley

This comforting dish features herb-roasted chicken paired with sweet potatoes, broccoli, red onion, carrots, spinach, and baby marrow. The combination of earthy flavors and vibrant colors not only makes it visually appealing but also provides a nutritious meal with a perfect balance of protein, fiber, and vitamins. Ideal for a family dinner or meal prep, this recipe respects traditional cooking methods while adding a creative twist with fresh herbs and a hint of lemon.

Ingredients:

• 4 chicken thighs or breasts
• 2 sweet potatoes, peeled and cubed
• 1 red onion, cut into wedges
• 2 cups broccoli florets
• 2 carrots, sliced
• 2 cups fresh spinach
• 1 baby marrow, sliced
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Juice of 1 lemon
• Zest of 1 lemon

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the sweet potatoes, red onion, broccoli, carrots, and baby marrow with 2 tablespoons of olive oil, salt, pepper, and half of the minced garlic.
3. Spread the vegetables on a baking sheet and roast for 20 minutes.
4. Meanwhile, in another bowl, mix the chicken with the remaining olive oil, garlic, thyme, rosemary, lemon juice, and lemon zest. Season with salt and pepper.
5. After the vegetables have roasted for 20 minutes, add the chicken to the baking sheet.
6. Return the baking sheet to the oven and roast for an additional 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
7. In the last 5 minutes, add the fresh spinach to the baking sheet, allowing it to wilt slightly.
8. Remove from the oven and serve hot, garnished with fresh herbs if desired.