Careme

Ingredients

• Boneless skinless chicken thighs 1 pack, about 16 oz $5.49
• Organic carrot bag about 12 oz $1.79
• Organic yellow onion 1 medium $2.99
• Lemon 1 $0.99
• Organic garlic, 3 ct 2 cloves $2.89
• Organic rosemary 1-2 tsp chopped, optional pantry swap with dried herbs $3.99
• Organic yellow potato 2 medium $2.59

Instructions

1. Prep the oven to 425°F. Pat dry 1 pack boneless skinless chicken thighs (about 16 oz, $5.49). Peel and cut about 12 oz carrots from 1 organic carrot bag ($1.79) into 2-inch pieces. Slice 1 medium organic yellow onion ($2.99) into wedges. Cut 2 medium organic yellow potatoes ($2.59) into 1-inch chunks. Mince 2 cloves from the organic garlic, 3 ct ($2.89). Zest and juice 1 lemon ($0.99). Chop 1 to 2 teaspoons organic rosemary ($3.99) if using.
2. Toss the carrots, onion, and potatoes with 1 1/2 tablespoons oil, half the minced garlic, half the lemon zest, 1 teaspoon chopped rosemary, 3/4 teaspoon salt, and 1/4 teaspoon black pepper on a sheet pan.
3. Rub the 16 oz boneless skinless chicken thighs ($5.49) with 1 tablespoon oil, the remaining garlic, the remaining lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Nestle the chicken among the vegetables.
4. Roast the chicken thighs, carrots, onion, and potatoes at 425°F for 28 to 32 minutes, stirring the vegetables once halfway through, until the chicken is cooked through and the vegetables are browned and tender.
5. Transfer the roasted chicken thighs to plates. Toss the hot carrots, onion, and potatoes with 1 to 2 tablespoons lemon juice from the 1 lemon ($0.99). Taste and add more salt or pepper if needed.
6. Serve the lemon-rosemary chicken thighs with the roasted carrots, onion, and potatoes. If you want, add a little extra chopped rosemary on top just before serving.
7. Wine pairing: pour a Sauvignon Blanc for a crisp citrus match, or choose Pinot Noir if you want a softer red with roast chicken.