After a mini vacation in California eating everything in sight, I wanted a nice, homey meal. I love this recipe for roasted chicken and wanted to change it up with broccoli and carrots. Yum! It's easy, pretty healthy, and a great weeknight meal. Your house will smell amazing when you cook it. 
Serves 2
Ingredients:
4 chicken thighs
1 small head of broccoli, cut into florets
5 carrots, peeled and cut into 1" pieces
1 lemon cut into 8 wedges
2 tbsp butter, separated
a few sprigs fresh thyme
Directions:
Preheat oven to 475. Season chicken with salt and pepper.
Toss carrots and 1 tbsp butter with salt and pepper in a large oven proof skillet or earthenware roasting pan. Pop in the oven for 15 minutes until carrots start to soften and brown.
Add the chicken on top of the carrots, skin-side up.
Roast for 15-17 minutes until chicken starts to brown.
Nestle the broccoli, lemon slices, thyme, and remaining tbsp butter (cubed) with the chicken. Season the veggies with salt and pepper.
Roast for 15 minutes until broccoli is tender and starting to brown.
If the chicken still needs some browning, throw it under the broiler for a minute or two.
Serve the chicken and veggies drizzled with the pan juices.
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