Roasted Lemon Chicken with Carrots, Potatoes, and Thyme

3 bone in, skin on chicken breasts
1 Lg yellow onion, halved and sliced
7 yukon gold potatoes, unpeeled and quartered
4-5 carrots, peeled, cut into 1 inch pieces
1 tsp salt, 1/2 tsp pepper
2 tbsp olive oil
1 tsp rosemary
1 tsp of thyme

for chicken marinade:
i lemon, juice and zest
1 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1 tsp minced garlic

For Marinade:
-in a bowl zest your lemon and add the juice.
-add salt, pepper, thyme
-add olive oil and whisk
-add chicken to bowl with marinade and cover, marinate for about 30 minutes (prepare rest of meal while chicken is marinating.)

For vegetables:
-preheat oven to 400.
place all of the veggies into a roasting pan in a single layer.Pour in olive oil, salt, pepper, thyme and rosemary. Toss with clean hands. Put into oven, uncovered.
-at 30 minutes, remove veggies from oven and place marinated chicken on top. return pan to oven for another 30 minutes.
-remove chicken from oven. set oven temp to broil. Drizzle each piece of chicken with a bit of honey.
return to oven and broil for about 5-10 minutes to brown and create a sweet-ish crust.
-plate veggies, then a breast of chicken on top.

Bon A Petit :)