Lemon Herb Chicken Thighs with Roasted Root Veggies

Ingredients

1. 12 oz [339 g] Boneless Skinless Chicken Thighs (raw)

2. 1 tbsp [14 g] Avocado Oil

3. 1 small lemon [30 g] Lemon Juice

4. 1 tsp, ground [0.6 g] Oregano

5. 1 tsp [2.8 g] Garlic Powder

6. 0.5 tsp [0.6 g] Kosher Salt

7. 1 cup, cubed, uncooked [133 g] Sweet Potato

8. 0.5 beet [41 g] Beet (Cubed)

9. 1 medium [61 g] Carrot (Peeled and Chopped)

10. 1 tbsp [14 g] Olive Oil

11. 1 tbsp [3.8 g] Parsley (For Garnish)

Directions

1. Preheat the oven to 400°F (204°C). Toss the sweet potato, beet, and carrot with olive oil and a pinch of kosher salt.

2. In a bowl, whisk together the lemon juice, avocado oil, oregano, garlic powder, and kosher salt. Rub the mixture evenly onto the chicken thighs.

3. Place the chicken on top of the vegetables and roast for 35 minutes, or until the chicken is cooked through and the vegetables are tender.

4. Garnish with chopped parsley and serve.