Rosemary Chicken Thighs with Roast Potatoes and Carrots

1 pound, 4 (1/4-pound) Chicken Thighs - Boneless, Skinless
2 tsp Olive Oil (split 1 tsp for chicken and 1 tsp for vegetables)
2 clove Garlic, minced
1 tsp Lemon zest
1 tablespoon Lemon juice
1 1/2 tsp Rosemary, dried
1 tsp Thyme, dried
1/4 tsp salt

6 small raw Red Potatoes, scrubbed and quartered
2 large, raw Carrots, cut into 1-inch chunks
1/4 tsp salt

Marinate the chicken during the work day and by dinnertime it is deeply flavored and ready to roast.

1. Combine the chicken, 1 teaspoon of the oil, the garlic, lemon zest and lemon juice, rosemary, thyme, and 1/4 teaspoon of the salt in a large zip-close plastic bag. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 30 minutes or up to overnight.

2. Toss together the potatoes, carrots and the remaining 1 teaspoon oil and 1/4 teaspoon salt in a medium bowl. Spray a baking sheet with nonstick spray and spread the potatoes and carrots on the baking sheet. Place the potatoes and carrots in the oven and turn the oven on to 425 degrees F. When the temperature reaches 425 degrees F, remove the potatoes and carrots from the oven. Toss the potatoes and carrots, then push them to one side of the pan.

3. Remove the chicken from the marinade and place on the baking sheet. Discard the marinade. Roast until the chicken is cooked through and the potatoes and carrots are tender and browned, about 20 minutes.

Serving Size: Yields 1 piece chicken an 1/2 cup potatoes and 1/2 cup carrots per serving