Oven-baked lemon chicken with herbs and vegetables

Ingredients:

• 450 g small red potatoes, cut into 4 pieces
• 2 medium carrots, cut into 2.5cm pieces.
• 2 stalks celery, peeled and cut into 2.5cm pieces.
• 1 medium red onion, cut into 1cm wide wedges.
• 2 teaspoons olive oil
• 3 bone-in, skin-on chicken breasts (about 800g)
• 1 teaspoon poultry seasoning
• 1 lemon, cut in half
• 1/4 cup chopped fresh parsley

Preparation:

1. Position a rack on the top shelf of the oven and preheat the oven to 230°C (430°F). On a rimmed baking sheet, combine the potatoes, carrots, celery, onion, 1 teaspoon olive oil, 1/2 teaspoon salt, and a pinch of freshly ground black pepper in a single layer. Bake until the vegetables are lightly browned and the potatoes are just beginning to soften, about 20 minutes, stirring once halfway through.
2. Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon of olive oil and sprinkle with poultry seasoning and 1/2 teaspoon of salt. Once the vegetables begin to soften, add the chicken breasts and roast until the skin is golden brown and the internal temperature reaches 165°F (74°C), 20 to 25 minutes.
3. Remove the chicken breasts from the oven and let them rest for a few minutes. Toss the roasted vegetables with the juice of half a lemon and parsley. Remove the meat from the bones and shred. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve with the chicken and vegetables.