One-Pan Lemon Herb Roasted Chicken🍋🌿

1. In a large pan, combine the potatoes (sliced in half), sliced carrots, lemon juice, 1 tablespoon of minced garlic, yellow onion (cut into half moons), the leaves from one sprig of rosemary, 1.5 cups of chicken broth, and 1 cup of white wine.
2. Season the vegetable mixture with chicken bouillon powder, smoked paprika, and Adobo. Mix everything together.
3. In a separate bowl, combine 4 tablespoons of softened butter, 2 tablespoons of minced garlic, the zest from 1 lemon, 1 tablespoon of chopped fresh rosemary, and 1 tablespoon of oregano. Add the same seasonings used in the vegetables (chicken bouillon powder, smoked paprika, and Adobo).
4. Mix the butter mixture until smooth.
5. Season the 6 bone-in chicken thighs generously with salt and pepper.
6. Take about 1 tablespoon of the prepared butter mixture, stuff it under the skin of each chicken thigh, and flatten it to spread it out.
7. Place each seasoned chicken thigh on top of the vegetable mixture in the pan, ensuring the skin is not submerged in the liquid. Try to submerge the bone side in the liquid without submerging the skin.
8. Bake in the oven at 395 degrees Fahrenheit (200 degrees Celsius) for 1 hour.
9. Remove the pan from the oven. Baste each chicken thigh with any oil that has risen to the top of the pan.
10. Return the pan to the oven and bake for an additional 10 minutes.
11. Once done, garnish with some fresh parsley before serving. Enjoy!