Lemon Herb Roasted Chicken & Vegetables

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 lb baby potatoes, halved
• 1 bunch asparagus, trimmed
• 1 cup green beans
• 1 cup carrots, cut into chunks
• 1/2 cup purple olives
• 2 lemons, sliced
• 3 sprigs fresh rosemary
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss chicken thighs, potatoes, asparagus, green beans, carrots, and olives with olive oil, salt, pepper, and thyme.
3. Place chicken thighs skin-side up in a large cast iron skillet.
4. Arrange the vegetables around the chicken in the skillet.
5. Add lemon slices and rosemary sprigs on top of the chicken and vegetables.
6. Roast in the preheated oven for 1 hour and 10 minutes, or until chicken is cooked through and vegetables are tender.
7. Remove from oven and let rest for 5 minutes before serving.