Name: One-Pan Skillet Lemon Herb Roasted Chicken and Vegetables
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs (approx. 180-200g / 6-7 oz each), trimmed of excess fat; 2 tablespoons (30ml) extra-virgin olive oil, divided; 1.5 teaspoons (9g) Diamond Crystal kosher salt, divided (or 0.75 teaspoon fine sea salt); 0.5 teaspoon (2.5g) freshly ground black pepper; 450g (1 lb) Yukon Gold or red potatoes, scrubbed, cut into 1.5-inch (4cm) chunks; 225g (8 oz) medium carrots, peeled, cut into 1-inch (2.5cm) pieces; 1 medium yellow onion (approx. 150g / 5 oz), roughly chopped into 1-inch (2.5cm) pieces; 4-6 cloves garlic, minced (about 1.5 tablespoons); 2 sprigs fresh rosemary, leaves picked and finely chopped (about 1 tablespoon); 4 sprigs fresh thyme, leaves picked (about 1.5 teaspoons); 225g (8 oz) broccoli florets, cut into bite-sized pieces; 1 large lemon, halved (half for juice, half for wedges); 120ml (0.5 cup) low-sodium chicken broth; 2 tablespoons (10g) fresh parsley, chopped, for garnish

Magic Sous

One-Pan Skillet Lemon Herb Roasted Chicken and Vegetables — Magic Sous