Citrus and Herb-Roasted Chicken with Winter Vegetables

Roast chicken is a staple in many households. But let’s face it, it’s easy to get into a rut when it comes to seasoning. This Citrus and Herb-Roasted Chicken with Winter Vegetables combines the fresh, bright taste of citrus with the well-loved herbs of rosemary, thyme, and garlic that always make chicken delicious. Just a small tweak, and your favorite old recipe becomes your favorite new recipe. Fast, easy, and oh so good!

How can you make it taste even better? Buy organic!

Yield: 4 Servings

Total Time: 55 Minutes

Prep Time: 15 Minutes

Cooking Time: 40 Minutes

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 lemon, sliced
• 1 orange, sliced
• 4 sprigs fresh rosemary
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 pound baby potatoes, halved
• 2 cups baby carrots
• Salt and pepper to taste
• Fresh thyme, chopped (for garnish)

Directions

Preheat the oven to 400°F (200°C).

In a bowl, combine minced garlic with olive oil. Rub the chicken thighs with the garlic-infused oil.

Season chicken thighs with salt and pepper. Place them in a baking dish.

Arrange lemon and orange slices on top of the chicken. Add fresh rosemary sprigs.

In a separate bowl, toss baby potatoes and baby carrots with olive oil, salt, and pepper.

Scatter the seasoned vegetables around the chicken in the baking dish.

Roast in the oven for 35-40 minutes or until the chicken is golden and the vegetables are tender.

Garnish your Citrus and Herb-Roasted Chicken with Winter Vegetables with fresh thyme before serving. Enjoy!

Nutritional Information per Serving:

Calories: 352; Total Fat: 26.1 g; Carbs: 47 g; Dietary Fiber: 3.6 g; Sugars: 5.4 g; Protein: 18.5 g; Cholesterol: 98 mg; Sodium: 554 mg