1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
Dice potatoes into ½-inch pieces. Thinly slice chives. Trim, peel, and halve carrots lengthwise; cut crosswise into green-bean-sized pieces. Strip thyme leaves from stems; chop leaves until you have ½ tsp. Quarter lemon.
4 SERVINGS: Chop thyme leaves until you have 1 tsp.