Ingredients:
- 4 medium pieces (legs/thighs) OR 2 large breasts Chicken (bone-in, skin-on), pat dry thoroughly
- 3 medium Carrots, peeled, roughly chopped into 1-inch chunks
- 5 lbs Potatoes (e.g., Maris Piper or Russet), peeled, roughly chopped into 1.5-inch chunks
- 1 large Red Onion, cut into 8 thick wedges
- 6 cloves Garlic, left whole (skin on) or roughly smashed
- ⅓ cup Extra Virgin Olive Oil
- 1 large Fresh Lemon, zest and juice required
- 2 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1 sprig Fresh Rosemary, finely chopped
- 1 tsp Flaky Sea Salt, or to taste
- ½ tsp Black Pepper, freshly ground
Instructions:
- Preheat Oven: Set the oven temperature to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Create the Lemon-Herb Marinade: In a large mixing bowl, whisk together the olive oil, the juice and zest of the lemon, dried oregano, dried thyme, chopped rosemary, salt, and pepper.
- Prep and Toss the Vegetables: Add the chopped potatoes, carrots, onion wedges, and whole garlic cloves to the bowl with the marinade. Toss vigorously until every piece is well coated.
- Season the Chicken: Pat the chicken pieces completely dry. Add the chicken to the bowl and gently toss it with the remaining marinade and vegetables. Ensure seasoning gets under the skin if possible.
- Arrange the Tray: Spread the seasoned vegetables evenly across the prepared baking sheet in a single layer. Place the chicken pieces on top of the vegetables, ensuring the skin is facing up and the pieces are not touching too closely.
- Roast and Turn: Place the tray in the preheated oven. Roast for 20 minutes. After 20 minutes, gently flip the potatoes and carrots. Reduce the oven temperature to 400°F (200°C) and continue cooking for an additional 25–35 minutes.
- Check and Rest: The chicken is done when the internal temperature reaches 165°F (74°C) and the juices run clear. Remove the tray from the oven, loosely tent the chicken with foil, and let the dish rest for 10 minutes before serving.