Lemon Herb Roasted Chicken and Vegetables

Preheat oven to 400°F (200°C).

In a large bowl, toss the broccoli, carrots, and red onion with 2 tablespoons of olive oil, salt, and pepper.

Spread the vegetables in a single layer on a baking sheet.

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon zest, lemon juice, rosemary, thyme, and garlic powder.

Pat the chicken thighs dry with paper towels. Rub the lemon herb mixture all over the chicken, including under the skin if possible.

Place the chicken thighs on top of the vegetables on the baking sheet.

Roast for 40-45 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) and the vegetables are tender and slightly browned.

Let the chicken and vegetables rest for 5 minutes before serving.