Ingredients

• 4 Bone-in, skin-on chicken thighs
• 1.5 lbs Potatoes
• 1 lb Carrots
• 1 head Broccoli florets
• 1 Lemon
• 3 tablespoons Olive oil
• 1 teaspoon Dried thyme
• 1 teaspoon Dried rosemary
• 1 teaspoon Garlic powder
• to taste Salt
• to taste Black pepper

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Chop potatoes and carrots into bite-sized pieces. Toss with 1 tbsp olive oil, salt, and pepper.
3. 3Spread vegetables in a single layer on a large baking sheet.
4. 4In a small bowl, mix remaining 2 tbsp olive oil, thyme, rosemary, garlic powder, salt, and pepper.
5. 5Rub the herb mixture all over the chicken thighs.
6. 6Place chicken thighs on top of the vegetables on the baking sheet.
7. 7Slice the lemon and place the slices around the chicken and vegetables.
8. 8Roast for 45-50 minutes, or until chicken is cooked through and vegetables are tender. Add broccoli for the last 15 minutes.
9. 9Let rest for 5 minutes before serving.