Whole 30 Herb Roasted Chicken and Vegetables

Total time1 hr 5 min

Prep time20 min

Cook time45 min

5.0

(10)

Whole 30 Herb Roasted Chicken and Vegetables

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Ingredients

4 servings

3 lbs bone-in, skin-on chicken pieces (thighs and/or drumsticks)
3 tbsp olive oil, divided
1 tsp sea salt
½ tsp black pepper
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves
2 tbsp fresh flat-leaf parsley, finely chopped
4 garlic cloves, minced
1 lemon, zested and cut into wedges
2 medium zucchini, cut into 1-inch half-moons
2 medium carrots, peeled and cut into 1-inch pieces
1 medium red bell pepper, seeded and cut into 1-inch pieces
1 medium yellow squash, cut into 1-inch half-moons
1 cup broccoli florets

For serving

fresh parsley, roughly chopped, for serving (optional)
lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Pat the chicken pieces completely dry with paper towels — dry skin is essential for browning.
2
In a small bowl, combine 2 tbsp of the olive oil, the rosemary, thyme, parsley, garlic, lemon zest, salt, and pepper. Stir until a rough paste forms.

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