There’s something incredibly grounding about a meal that fills your home with the aroma of herbs, citrus, and oven-roasted goodness. This Lemon-Herb Roasted Chicken paired with earthy root vegetables is a simple, nourishing dinner that honors both the changing seasons and your wellness journey.

Imagine the comforting scent of fragrant herbs mingling with zesty lemon as the chicken roasts to golden perfection in your oven. This dish is perfect for bringing the family together, inviting everyone to gather around the table and enjoy a wholesome meal. The earthy root vegetables, which can include carrots, parsnips, and potatoes, complement the chicken beautifully, adding depth and flavor to every bite.

Perfect for a weeknight or a Sabbath feast, this recipe is free from gluten, beef, beans, and sweet potatoes—but full of bright flavor, comforting textures, and magical kitchen vibes. It is not just a meal; it’s an experience that transports you to a place of warmth and togetherness, reminding you of the important connections that food can create.

As you prepare this dish, consider the way the colors of the ingredients brighten your kitchen and the way the aromas envelop you in a cozy embrace. Eating well doesn’t have to be complicated; with this recipe, you can nourish your body and soul effortlessly.

Gluten-Free • High Protein • No Beans or Beef • No Sweet Potatoes

🐔 Ingredients

For the Chicken:

• 4 bone-in, skin-on chicken thighs (or drumsticks- have a bit more to spend you can opt for chicken breast or roast a whole chicken)
• 2 tbsp olive oil or avocado oil
• Juice of 1 lemon + zest
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp paprika
• Salt & pepper to taste

For the Roasted Vegetables:

• 3–4 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 1 large yellow onion, cut into wedges
• 1 tbsp olive oil
• Salt, pepper, and a sprinkle of thyme or rosemary

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🔪 Instructions

1. Preheat oven to 400°F (200°C).
   Line a large baking sheet with parchment paper or lightly grease a roasting dish.
2. Prepare the chicken:
   In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic powder, onion powder, thyme, rosemary, paprika, salt, and pepper.
   Rub the marinade generously over the chicken thighs. Let sit for 10–15 minutes while prepping veggies (or marinate for a few hours ahead if you like deeper flavor).
3. Prep the vegetables:
   In a large mixing bowl, toss the carrots, parsnips, and onion wedges with olive oil, salt, pepper, and a little dried thyme or rosemary. Spread them evenly on the baking sheet or around the chicken in a roasting pan.
4. Roast everything together:
   Place chicken thighs skin-side up on top of or beside the vegetables. Roast for 35–45 minutes, or until the chicken reaches an internal temp of 165°F (74°C) and the skin is golden and crispy.
   Give the vegetables a quick stir about halfway through to ensure even roasting.
5. Optional finishing touch:
   Squeeze a little extra lemon juice over everything right before serving for a bright, fresh kick.

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🍽️ Serving Suggestion

Serve with a side of rice, quinoa, or mashed cauliflower for a well-rounded, hearty meal.

🌿 Closing Thoughts

This dish brings together the warmth of the hearth, the grounding energy of root vegetables, and the bright spark of citrus magic, creating a symphony of flavors that dance delightfully on the palate. It’s a beautiful blend of nourishment and intention—simple enough for everyday meals, yet special enough to grace sacred nights with its presence. Each ingredient is thoughtfully selected to not only satisfy the body but also to uplift the soul, inviting moments of connection and joy around the dining table. May it bring peace to your table, comfort to your spirit, and inspire heartfelt conversations that linger long after the meal has ended.

Much love and many blessings,
Mrs. B