One-Pan Lemon Herb Chicken and Root Vegetables

Ingredients

• 1.5 lbBone-in, skin-on chicken thighs
• 1.5 lbSmall red or Yukon Gold potatoes
• 1 lbCarrots, peeled and cut into 1-inch chunks
• 1 unitMedium red onion, cut into thick wedges
• 1 unitLemon, half sliced, half for juice
• 3 tbspOlive oil
• 4 clovesGarlic, minced
• 2 sprigsFresh rosemary, chopped
• 1 tbspFresh thyme leaves
• 1 tspSmoked paprika
• 1 tspSalt
• 0.5 tspBlack pepper

Instructions

1. 1

   Preheat your oven to 400F (200C). Line a large, sturdy baking sheet with parchment paper for the easiest cleanup.

   ⏱ 5 min
2. 2

   In a spacious mixing bowl, combine the quartered potatoes, 1-inch carrot chunks, and red onion wedges.

   ⏱ 3 min
3. 3

   Pat the chicken thighs dry with paper towels. This helps ensure a crispy skin.

   ⏱ 1 min
4. 4

   In a smaller bowl, whisk together the olive oil, minced garlic, chopped fresh rosemary, fresh thyme leaves, smoked paprika, salt, and black pepper.

   ⏱ 2 min
5. 5

   Add the chicken thighs and prepared vegetables to the large bowl. Pour the olive oil and herb mixture over everything. Toss thoroughly with your hands or tongs until all the chicken and vegetables are evenly coated.

   ⏱ 4 min
6. 6

   Spread the chicken and vegetables in a single, even layer on the prepared baking sheet. Distribute the lemon slices among the ingredients.

   ⏱ 1 min
7. 7

   Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165F (74C) and the vegetables are fork-tender and lightly browned. For extra crispy chicken skin, you can carefully broil for the last 2-3 minutes, watching closely to prevent burning.

   ⏱ 40 min
8. 8

   Remove from the oven. Squeeze the juice from the remaining half lemon over the entire dish before serving hot. Enjoy your effortless and delicious one-pan meal!

   ⏱ 1 min