Rosemary Lemon Chicken with Roasted Potatoes & Carrots: A Savory, Zesty Feast

In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, honey, salt, and pepper.
Place the chicken pieces in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish, and refrigerate for at least 30 minutes (up to overnight for deeper flavor).
Prepare the Roasted Vegetables:

Preheat your oven to 400°F (200°C).
On a large baking sheet, toss the cubed potatoes and chopped carrots with olive oil, dried thyme, salt, and pepper. Spread the vegetables in an even layer.
Roast the Vegetables:

Place the baking sheet with the vegetables in the preheated oven and roast for 20 minutes, stirring halfway through for even cooking.
Cook the Chicken:

While the vegetables roast, heat a large skillet over medium-high heat.
Once hot, remove the chicken from the marinade (discard any leftover marinade) and place the chicken, skin-side down, in the skillet.
Cook for 5-7 minutes until the skin is golden and crispy, then flip the chicken over and cook for an additional 5-7 minutes, or until the internal temperature reaches 165°F (74°C).
Combine and Finish Roasting:

After 20 minutes, remove the baking sheet with the vegetables from the oven.
Push the vegetables to the sides of the baking sheet to make space for the chicken.
Place the cooked chicken on top of the roasted vegetables and return the baking sheet to the oven.
Roast everything together for an additional 10-15 minutes, or until the chicken is fully cooked and the vegetables are tender and golden.
Serve:

Remove from the oven and let the chicken rest for 5 minutes before serving.
Garnish with freshly chopped parsley if desired. Serve hot and enjoy!
Serving and Storage Tips: