Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Add the chicken to the pan, skin side down, and cook until golden and crispy, 4 to 5 minutes. Set aside.
Place the root vegetables in a 9x13 roasting pan. Lightly season with salt and pepper.
Add the chicken thighs to the roasting pan.
In a small bowl, combine the rosemary, oregano, red pepper flakes, garlic, juice of 1 lemon and remaining tablespoon of olive oil in a bowl. Mix to combine. Pour over the chicken and vegetables in the pan. Slice the remaining lemon in half and add it to the roasting pan.
Bake for 35 to 40 minutes or until the chicken is cooked through and vegetables are tender. Squeeze the lemon halves over the chicken before serving. Enjoy!
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