ClosePhoto:Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoActive Time:20 minsTotal Time:50 minsServings:4Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoCook Mode(Keep screen awake)Ingredients1/4cupchopped fresh herbs, such asoreganoor thyme, divided2tablespoonsextra-virgin olive oil, divided1/2teaspoonsalt, divided1/2teaspoonground pepper, divided5cupscubedroot vegetables, such as potatoes, carrots and/or turnips1largered onion, cut into 1-inch-thick wedges4 bone-in,skinless chicken thighs ( 1 1/2-2pounds)1lemon, cut into 8 wedgesDirectionsPreheat 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.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoCombine 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.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoRoast, 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.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoNutrition InformationServing Size: 1 chicken thigh & 1 1/4 cups vegetablesCalories 343, Fat 15g, Saturated Fat 3g, Cholesterol 130mg, Carbohydrates 24g, Total Sugars 7g, Added Sugars 0g, Protein 27g, Fiber 5g, Sodium 476mg, Potassium 892mgEatingWell.com, December 2023Rate ItPrint
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Photo:Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
Active Time:20 minsTotal Time:50 minsServings:4Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoCook Mode(Keep screen awake)Ingredients1/4cupchopped fresh herbs, such asoreganoor thyme, divided2tablespoonsextra-virgin olive oil, divided1/2teaspoonsalt, divided1/2teaspoonground pepper, divided5cupscubedroot vegetables, such as potatoes, carrots and/or turnips1largered onion, cut into 1-inch-thick wedges4 bone-in,skinless chicken thighs ( 1 1/2-2pounds)1lemon, cut into 8 wedgesDirectionsPreheat 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.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoCombine 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.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoRoast, 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.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoNutrition InformationServing Size: 1 chicken thigh & 1 1/4 cups vegetablesCalories 343, Fat 15g, Saturated Fat 3g, Cholesterol 130mg, Carbohydrates 24g, Total Sugars 7g, Added Sugars 0g, Protein 27g, Fiber 5g, Sodium 476mg, Potassium 892mgEatingWell.com, December 2023Rate ItPrint
Active Time:20 minsTotal Time:50 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Cook Mode(Keep screen awake)Ingredients1/4cupchopped fresh herbs, such asoreganoor thyme, divided2tablespoonsextra-virgin olive oil, divided1/2teaspoonsalt, divided1/2teaspoonground pepper, divided5cupscubedroot vegetables, such as potatoes, carrots and/or turnips1largered onion, cut into 1-inch-thick wedges4 bone-in,skinless chicken thighs ( 1 1/2-2pounds)1lemon, cut into 8 wedges
Cook Mode(Keep screen awake)
Ingredients
1/4cupchopped fresh herbs, such asoreganoor thyme, divided
2tablespoonsextra-virgin olive oil, divided
1/2teaspoonsalt, divided
1/2teaspoonground pepper, divided
5cupscubedroot vegetables, such as potatoes, carrots and/or turnips
1largered onion, cut into 1-inch-thick wedges
4 bone-in,skinless chicken thighs ( 1 1/2-2pounds)
1lemon, cut into 8 wedges
DirectionsPreheat 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.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoCombine 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.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoRoast, 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.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoNutrition InformationServing Size: 1 chicken thigh & 1 1/4 cups vegetablesCalories 343, Fat 15g, Saturated Fat 3g, Cholesterol 130mg, Carbohydrates 24g, Total Sugars 7g, Added Sugars 0g, Protein 27g, Fiber 5g, Sodium 476mg, Potassium 892mgEatingWell.com, December 2023
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.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoCombine 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.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoRoast, 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.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoNutrition InformationServing Size: 1 chicken thigh & 1 1/4 cups vegetablesCalories 343, Fat 15g, Saturated Fat 3g, Cholesterol 130mg, Carbohydrates 24g, Total Sugars 7g, Added Sugars 0g, Protein 27g, Fiber 5g, Sodium 476mg, Potassium 892mg
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.
Nutrition InformationServing Size: 1 chicken thigh & 1 1/4 cups vegetablesCalories 343, Fat 15g, Saturated Fat 3g, Cholesterol 130mg, Carbohydrates 24g, Total Sugars 7g, Added Sugars 0g, Protein 27g, Fiber 5g, Sodium 476mg, Potassium 892mg
Nutrition Information
Serving Size: 1 chicken thigh & 1 1/4 cups vegetablesCalories 343, Fat 15g, Saturated Fat 3g, Cholesterol 130mg, Carbohydrates 24g, Total Sugars 7g, Added Sugars 0g, Protein 27g, Fiber 5g, Sodium 476mg, Potassium 892mg
Serving Size: 1 chicken thigh & 1 1/4 cups vegetables
Calories 343, Fat 15g, Saturated Fat 3g, Cholesterol 130mg, Carbohydrates 24g, Total Sugars 7g, Added Sugars 0g, Protein 27g, Fiber 5g, Sodium 476mg, Potassium 892mg
EatingWell.com, December 2023
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