Lemon Rosemary Chicken and Root Vegetables

• Gluten free

• Meat

  • 4 Chicken thighs

• Produce

  • 2 Garlic cloves
  • 2 Lemons
  • 1 tsp Oregano
  • 3 cups Root vegetables
  • 1 tsp Rosemary, leaves
  • 2 sprigs Rosemary, Fresh
  • 1/2 Yellow onion

• Canned Goods

  • 1/2 cup Chicken stock

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 Sea salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on foodbabe.com

Ingredients

• 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

Directions

• 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!