One Pan Chicken and Veggie Roast

• 6-9 chicken thighs, skin-on
• ¼ of a lemon
• Salt to taste
• 2-3 sprigs of fresh rosemary or thyme
• 6 tbsp olive oil
• ¼ cup chicken stock
• 2 large carrots, cut in spears
• 2 large parsnips, cut in spears
• 1 red pepper, cut in chunks
• 1 large sweet onion, cut in chunks
• 1 potato or sweet potato, cut in bite-sized pieces

1. Preheat oven to 375°F (190°C).
2. Scatter vegetables in a large roasting pan. Douse with olive oil and a bit of salt. Toss until fully covered.
3. Rub chicken thighs with lemon juice and place in pan with veggies. Crush the rosemary or thyme to release flavours and place in pan with chicken and vegetables. Zest the lemon into strips and place in pan. Toss. Sprinkle salt over the skin of each chicken thigh.
4. Roast for about 40-55 minutes, until skin is crispy and brown. Remove chicken and veggies and let rest on a plate, uncovered.
5. Deglaze pan with chicken stock and serve on the side as a dipping sauce.