Careme

Ingredients

• Boneless skinless chicken thighs 1 package, about 1 to 1 1/4 lb $6.99
• Russet potato 2 medium $0.99 each
• Organic carrot bag, 16 OZ about 1/2 bag, 8 oz $1.79
• Lemon 1 $0.99
• Organic garlic, 3 CT 2 cloves $2.89
• Italian parsley bunch 2 tablespoons chopped $1.29
• Yellow onion 1/2 medium $1.49
• Organic rosemary, 0.75 OZ 1 teaspoon chopped, optional $2.99
• Pantry: olive oil, salt, black pepper as needed pantry

Instructions

1. Prep the oven to 425°F. Line a sheet pan or large roasting pan for easy cleanup.
2. Cut 2 medium russet potatoes ($0.99 each) into 3/4-inch chunks. Peel and cut about 8 ounces carrots from the Organic Carrot Bag, 16 OZ ($1.79 bag) into thick sticks. Slice 1/2 medium yellow onion ($1.49 each) into wedges. Mince 2 cloves from the Organic Garlic, 3 CT ($2.89). Zest and juice 1 lemon ($0.99). Chop 2 tablespoons Italian parsley from the Italian Parsley Bunch ($1.29). If using, finely chop 1 teaspoon Organic Rosemary ($2.99).
3. Toss the potatoes, carrots, and onion with 1 1/2 tablespoons olive oil, half the minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the chopped rosemary if using. Spread on the sheet pan and roast for 15 minutes.
4. Pat dry 1 package boneless skinless chicken thighs ($6.99), about 1 to 1 1/4 pounds. Toss the chicken with 1 tablespoon olive oil, the remaining garlic, half the lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
5. Remove the pan from the oven, stir the vegetables, and nestle the seasoned chicken thighs among them. Return to the oven and roast 18 to 22 minutes more, until the chicken is cooked through and the potatoes are tender.
6. Squeeze in the juice from half to all of the lemon ($0.99), depending on how bright you like it. Sprinkle with the 2 tablespoons chopped Italian parsley ($1.29) and the remaining lemon zest.
7. Serve the roasted chicken with the potatoes and carrots spooned alongside. Pair with Sauvignon Blanc or unoaked Chardonnay.