Lemon Garlic Chicken with Roasted Veggies

Ingredients:
4 bone in skin on chicken thighs
1 head garlic
2 1/2 tsp kosher salt
1/4 cup lemon juice
3 TSP olive oil
1 TSP dried oregano
6 medium sized yellow potatoes cut into bite sized pieces
1 small head cauliflower cut into bite size pieces
6 large carrots peeled and cut into coins
2 lemons sliced

Preheat oven to 450 degrees
Place iron skillet or baking dish in oven to heat

Combine potatoes, carrots, cauliflower, olive oil, salt and oregano in a bowl and toss to coat.
Remove heated skillet from the oven and turn veggies onto skillet in an even layer.
Place in oven and roast for 15 minutes.
While veggies are beginning to roast drizzle chicken with oil and lemon juice and sprinkle with salt and oregano. 
After 15 minutes remove pan from oven, push veggies aside and arrange chicken in the pan.  Tuck the lemon slices around the chicken and veggies.  Roast for another 30-45 minutes until meat thermometer reads 160 degrees.
Remove from oven and allow to rest for 5 minutes before serving.

***I often use any veggies I have on hand for this dish.  Squash, broccoli, brussels sprouts, carrots and sugar snap peas are work well.