Some say that when you cook, you can taste if it was made with love. This February, share the love with your friends and family with this delicious Lemon Rosemary Chicken and Root Vegetables dish.
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
- 2 tablespoons olive oil, divided
- 1 teaspoon rosemary leaves
- 1 teaspoon oregano
- ¼ teaspoon red pepper flakes
- 2 garlic cloves, minced
- 2 lemons, cut in half
- ½ yellow onion, diced
- 3 cups diced root vegetables (Ex. turnips, sweet potatoes, parsnips, etc)
- 4 chicken thighs
- Sea salt and pepper
- 2 sprigs fresh rosemary
- ½ cup chicken stock
Preheat the oven to 400 degrees.
Place the rosemary leaves, oregano, red pepper flakes, garlic, juice of 1 lemon and 1 tablespoon olive oil in a bowl. Mix to combine.
Season the chicken with salt and pepper. Add the chicken to the bowl with the spice mix and rub to coat evenly. Set aside.
Heat the remaining tablespoon of oil in an oven safe skillet or cast-iron pan over medium heat. Add the onion and root vegetables. Cook for 5-7 minutes. Remove from the pan.
Place the chicken thighs in the pan and brown on each side, 2-3 minutes. Add the root vegetable mix back into the pan with the chicken along with the rosemary sprigs, chicken stock and cut lemons. Place in the oven and cook for 20-25 minutes or until the chicken is cooked through and vegetables are tender. Enjoy!
Please use all organic ingredients if possible.