Easy Roasted Chicken with Vegetables

Servings 2


  • 2 chicken drumsticks
  • 2 chicken thighs
  • 1/2 lemon juiced
  • 1 small onion
  • 3 gloves of smashed and roughly chopped garlic
  • 2 small purple potatoes
  • 2 small gold potatoes
  • 2 small carrots
  • 1/2 cup broccoli floretts
  • salt and pepper to taste
  • 1 Tablespoon fresh Thyme
  • 1 Tablespoon fresh Rosemary
  • 1 Tablespoon fresh oregano


  • Heat the oven to 400°F.
  • Season chicken drumsticks and thighs with salt, pepper and lemon juice. (If you have the time, let the chicken marinate in the refrigerator for one hour).
  • Wash and prep vegetables and cut into bite-sized pieces. Add the vegetables to a cast-iron skillet or baking dish. Season with salt and pepper. Add chicken pieces skin side down to the top of the vegetables.
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