Thanksgiving is just three days away, how did it happen so fast?! We spend Thanksgiving out of town with family, big family. We normally have around 35 people in the house and we cook everything from scratch. Just to give you an idea of what our feast consists of, for dessert alone we make pumpkin pies, pecan pie, chocolate pie, coconut pie, cheesecake, carrot cake, cobbler, pistachio pudding, chocolate sheet cake or a brownie and my mother in law wants to include a Tres Leches Cake this year (I’m so excited about that!) That is just the dessert for the bellies without food restrictions because we also have the sugar free desserts and the gluten-free desserts.
I am looking forward to all the crazy cooking hours, believe it or not, is what I enjoy the most, being in the kitchen with my mother in law asking for each others opinion about certain casseroles and trying this and that to make sure it’s seasoned properly.
Today, however, I realized that I have a lot of vegetables I need to cook, I am sure they’ll go bad by the time we get back from our trip so, after giving a lot of thought I decided to roast them along with some chicken. My favorite way to cook vegetables is roasting them, their flavor just gets richer and sweeter, and because they’re sweet and tender, my girls love them. The Lemon Thyme chicken is also an all-time favorite of my family so putting them both together was the recipe for success.
In a small bowl, combine the butter, thyme leaves, lemon zest, minced garlic, salt and pepper. (Sorry about the second picture, I’m still trying to figure out my lightning).
Spread the butter mixture evenly on both sides of the chicken.
Oven Roasted Lemon Thyme Chicken and Vegetables
Ingredients
- 4 Chicken Thighs
- 3 tablespoons room temperature butter or Ghee
- zest of 1 lemon
- 1 teaspoon of fresh thyme leaves
- 3 garlic cloves, minced.
- salt and pepper.
- Assorted vegetables
- (I used 2 large carrots, 3 parsnips, 1/2lb brussels sprouts and 1 bunch of radishes)
Instructions
- Preheat your oven to 425 degrees
- Cut your vegetables into medium to large pieces. Place them on a baking sheet lined with parchment paper. drizzle with olive oil and sprinkle with salt. Set aside.
- In a small bowl add 3 tablespoons of butter, the thyme leaves, lemon zest, minced garlic and salt and pepper. Mix until it becomes a paste.
- Spread evenly on both sides of the chicken. Place the chicken skin side up on top of the vegetables and bake for 45 minutes rotating once or twice while cooking.
