Careme

Ingredients

• Pine Manor Organic Bone-in Chicken Thighs 1 package, about 1.5 lb $6.99
• Organic Red Potato 12 oz, halved $2.49
• Organic Loose Carrots 3 medium, cut into sticks $1.49
• Organic Green Cabbage 1/2 small head, cut into wedges $1.10
• Organic Lemon Bag 1 lemon, zested and juiced $5.54
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Organic Rosemary 1 teaspoon chopped $2.99
• Organic Thyme 1 teaspoon chopped $2.99
• Sweet Onion 1/2 onion, sliced $1.43
• Italian Parsley Bunch 2 tablespoons chopped $1.29
• Pantry: olive oil, kosher salt, black pepper as needed

Instructions

1. Prep the oven to 425°F. Pat dry 1 package Pine Manor Organic Bone-in Chicken Thighs ($6.99), about 1.5 pounds, and place them on a sheet pan or large roasting pan.
2. Prep 12 ounces Organic Red Potato ($2.49), halved; 3 medium Organic Loose Carrots ($1.49), cut into sticks; 1/2 small head Organic Green Cabbage ($1.10), cut into wedges; and 1/2 Sweet Onion ($1.43), sliced. Spread the vegetables around the chicken.
3. In a bowl, combine 2 tablespoons olive oil, zest and juice of 1 Organic Lemon from the bag ($5.54), 2 minced cloves Organic Garlic, 3 CT ($2.89), 1 teaspoon chopped Organic Rosemary ($2.99), 1 teaspoon chopped Organic Thyme ($2.99), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
4. Rub the lemon-herb mixture all over the 1.5 pounds chicken thighs and toss the potatoes, carrots, cabbage, and onion with any remaining marinade so everything is lightly coated.
5. Roast at 425°F for 35 to 40 minutes, turning the vegetables once halfway through, until the chicken reaches 175°F at the thigh and the vegetables are tender and browned at the edges.
6. Rest the chicken and vegetables for 5 minutes. Sprinkle with 2 tablespoons chopped Italian Parsley Bunch ($1.29) and serve with pan juices spooned over the top.
7. Pour a glass of Sauvignon Blanc or Pinot Noir if desired; Sauvignon Blanc is especially good with the lemon, herbs, and roasted cabbage.