Bone-in skinless chicken breast cut in half can be used instead of the thighs, if you prefer.

Combine 2 tablespoons herbs, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl.

Add root vegetables and onion; toss to coat.

a recipe photo of the Roasted Lemon Chicken & Vegetables

Photo:Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco

Spread on a large rimmed baking sheet.

Add chicken; toss to coat.

Place the chicken on top of the vegetables and tuck 4 lemon wedges in.

the ingredients to make the Roasted Lemon Chicken & Vegetables

Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco

Discard the roasted lemon wedges.

Squeeze the remaining 4 lemon wedges over the chicken.

a step in making the Roasted Lemon Chicken & Vegetables

Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco

a step in making the Roasted Lemon Chicken & Vegetables

Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco

a step in making the Roasted Lemon Chicken & Vegetables

Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco