A succulent Lemon & Herb Roasted Chicken paired with vibrant autumn vegetables for a comforting meal.

Scale

4 skinless chicken thighs

2 cups cauliflower florets

2 cups Brussels sprouts

halved

2 cups pumpkin

chopped

1 large red onion

cut into wedges

2 tablespoons olive oil

2 cloves garlic

crushed

Zest of 1 lemon

Fresh thyme

Salt and black pepper to taste

Preheat your oven to 400°F (200°C).
In a large bowl, combine the chicken thighs, cauliflower florets, Brussels sprouts, pumpkin, red onion, olive oil, crushed garlic, lemon zest, thyme, salt, and black pepper. Toss everything together until well coated.
Spread the chicken and vegetables evenly on a baking sheet.
Bake in the preheated oven for about 30 minutes or until the chicken is cooked through and the vegetables are tender.
Serve warm and enjoy your Lemon & Herb Roasted Chicken with Autumn Vegetables!

For extra flavor, marinate the chicken with lemon juice and herbs for a few hours before cooking.

Keywords: Lemon & Herb Roasted Chicken, Autumn Vegetables, roasted chicken recipe, fall recipes, healthy dinner