Lemon & Rosemary Pan-Roasted Chicken with Roasted Root Veggies

This chicken recipe is super easy to make and prep time only took about 20 minutes, including searing the chicken thighs before popping it in the oven.

Prep Time: 20 minutes

Cook Time: 40 minutes

Serves 6

INGREDIENTS 6 chicken thigh fillets 1 bulb of garlic, halved

8 cloves of garlic, crushed (with skin) 2 lemons, sliced

Juice of 1 lemon 1 tsp fresh rosemary, roughly chopped 1/4 cup + 3 tbsps olive oil 1 1/2 tbsp honey 2 medium carrots, chopped to 1” chunks 4 medium potatoes, chopped to 1” chunks

Salt & pepper, to taste Sprigs of thyme/rosemary, optional

whole black peppercorns, optional

PROCEDURE While preheating your oven (200 degrees Celsius), thoroughly season the chicken thighs with salt and pepper.

Sear the seasoned chicken thighs skin-side down first in a cast iron pan over high heat until browned and flip. No need to cook it thoroughly, it will finish cooking in the oven. You can use bone-in chicken thighs, but you have to adjust cooking time a little longer

While waiting for the chicken to brown, combine the juice of one lemon, lemon slices, olive oil (1/4 cup), whole peppercorns, salt, honey, and crushed garlic cloves in a big bowl. Toss in the chunks of potato and carrots. Mix well. Set aside.

Once the chicken is browned on both sides, pour the vegetables (juices and all) over the chicken. Don't forget to add the halved garlic bulb (cut side up) and drizzle some olive oil on it. Bake for about 30 minutes or until the lemons are browned and mushy and the vegetables are cooked.

Add sprigs of fresh thyme and more rosemary before serving. Serve warm with steamed rice or mashed potatoes.