Herb-Roasted Chicken with Root Veggies and Roasted Lemon

such a comforting meal that takes less than 10 minutes to prep. free of garlic and onion and utilizing low-fodmap friendly veggies, this roasted chicken hits all the right spots.

INGREDIENTS

chicken of your choice, patted dry (I used a chicken leg quarter aka leg and thigh)

avocado/olive oil

sliced carrot

sliced rutabaga

quartered radish

fresh thyme, removed from stem and chopped

fresh tarragon, roughly chopped

paprika

salt

pepper

freshly squeezed lemon juice

1/2 lemon

METHOD

Preheat oven to 425 degrees F.

In a casserole dish, arrange sliced carrots, rutabagas, and radish. Drizzle with enough oil and season with salt, pepper, and some of the herbs.

Place chicken on top of vegetables and season with oil, salt, pepper, paprika, and remainder of herbs.

Squeeze lemon over chicken and veggies and nestle the other half of lemon, cut-side down, between the veggies.

Roast in the oven for about an hour, turning halfway (depending on your oven, it could be cooked through earlier or later). You can check if your chicken is fully cooked using a meat thermometer (should reach ~170 degrees F).