Citrus Herb Roasted Vegetables & Chicken

Citrus herb seasoning is a bright and sunny blend of orange and lemon zest with garden-fresh herbs like thyme, oregano, basil, rosemary, sage and fennel.

Citrus herb seasoning helps boost the flavors in ordinary foods to make them extraordinary.

The seasoning is easy to make. Simply add 1 1/2 teaspoons each of lemon and orange zest to a small jar with 1 teaspoon each of dried rosemary, sage and fennel seeds.

Next add 1 tablespoon each of dried thyme and oregano with 2 tablespoons of dried basil and mix together with a teaspoon of Himalayan salt (makes about 1/3 cup of citrus herb seasoning).

This zesty blend of herbs and citrus zest is well suited for many uses in the kitchen.

Use it to make a vinaigrette, use as a rub with salmon, chicken or pork. Or season with vegetables before roasting.

Citrus Herb Roasted Vegetables & Chicken

Preheat oven to 400 degrees.

6 – 8 chicken thighs, skinless, bone-in

2 zucchini squash,

2 crookneck squash

2 carrots

15 Brussels sprouts

1 small eggplant

Cut Brussels sprouts in half. Cut all other vegetables into 1/2 inch chunks.

1 to 2 tablespoons of the herb seasoning mix

1/4 cup olive oil

2 tablespoons honey (optional to use 3 tablespoons balsamic vinegar)

1/4 cup orange juice

1 garlic clove, minced (optional)

Mix the seasoning with the olive oil, honey and orange juice.

Next add to a 13 x 9 inch baking dish.

Next, add chicken thighs bone side up to baking dish. Bake in preheated oven for 30 minutes.

Remove pan from oven and turn thighs over and arrange chopped vegetables over and around meat.

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Cook’s Notes

If you want to use the citrus herb seasoning to roast the vegetables only, add vegetables to pan and roast for 30 minutes in the 400 degree oven.

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Place baking pan back into oven and cook another 30 minutes. This will insure chicken meat is cooked to 165 degrees internal temperature and will roast the vegetables.

Remove roasted vegetables to a serving dish, then place meat on to a serving platter. Pour or spoon as much of the seasoned liquid as you like over the roasted vegetables.

Plate and serve.

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