Careme

Ingredients

• Bell & Evans Bone In Chicken Thighs 1 package, about 1.25-1.5 lb $4.99
• Organic Carrot Bunch 1 bunch, tops removed, carrots scrubbed and cut lengthwise if large $2.29
• White Mushrooms 8 oz, halved or quartered $2.49
• Organic Yellow Onion 1 medium, cut into 8 wedges $2.69
• Organic Lemon Bag 1 lemon, half sliced and half juiced $5.32
• Organic Rosemary, 0.75 OZ 1-2 sprigs, leaves chopped $2.99
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Organic Yellow Potato 2 medium potatoes, cut into 1-inch chunks $2.59
• Olive oil 2 tablespoons
• Kosher salt 1 teaspoon, plus more to taste
• Black pepper 1/2 teaspoon
• Paprika 1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Pat dry 1 package Bell & Evans bone-in chicken thighs and place them on a plate. Scrub 1 bunch Organic Carrot Bunch and cut any thick carrots lengthwise. Halve or quarter 8 ounces White Mushrooms. Cut 1 medium Organic Yellow Onion into 8 wedges. Cut 2 medium Organic Yellow Potato into 1-inch chunks. Slice half of 1 Organic Lemon Bag lemon into thin rounds and juice the other half. Mince 2 cloves Organic Garlic, 3 CT, and chop the leaves from 1 to 2 sprigs Organic Rosemary, 0.75 OZ.
2. On a sheet pan, toss the carrots, mushrooms, onion wedges, and potato chunks with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Spread the vegetables into an even layer so they roast instead of steam.
3. Rub the chicken thighs with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, the minced garlic, the chopped rosemary, and the juice from half the lemon. Nestle the seasoned chicken skin-side up among the vegetables. Tuck the lemon slices around the pan.
4. Roast at 425°F for 30 to 35 minutes, until the chicken is deeply golden and cooked through and the potatoes are tender. If needed, broil for 2 to 3 minutes at the end to crisp the skin and lightly char the lemon edges.
5. Rest the pan for 5 minutes. Spoon the roasted vegetables onto warm plates, keeping the carrots and mushrooms visible for color contrast. Set 2 chicken thighs per plate or divide evenly by size, then drizzle with any lemony pan juices.
6. Finish with a final pinch of salt and a squeeze from the roasted lemon slices. Plate with the vegetables slightly off to one side for a tidy bistro-style presentation. Serve hot. Optional pairing: Sauvignon Blanc or Pinot Noir.