Ingredients
1/4 cup chopped fresh herbs, such as oregano or thyme, divided
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon ground pepper, divided
5 cups cubed root vegetables, such as potatoes, carrots and/or turnips
1 large red onion, cut into 1-inch-thick wedges
4 bone-in, skinless chicken thighs ( 1 1/2- 2 pounds)
1 lemon, cut into 8 wedges
Directions
Preheat oven to 450°F.
Combine 2 tablespoons herbs, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Add root vegetables and onion; toss to coat. Spread on a large rimmed baking sheet.
Combine the remaining 2 tablespoons herbs, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the same bowl. Add chicken; toss to coat. Place the chicken on top of the vegetables and tuck 4 lemon wedges in.
Roast, stirring the vegetables twice, until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165°F, about 30 minutes. Discard the roasted lemon wedges. Squeeze the remaining 4 lemon wedges over the chicken.
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