Try Making Crispy Lemon-Garlic Chicken Thighs with Roasted Potatoes & Carrots
This dish is full of flavor, with a delightful mix of textures from the crispy chicken skin to the tender, roasted vegetables. This recipe is perfect for a comforting meal any night of the week.
Ingredients:
- 4-6 bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 1 pound carrots, peeled and cut into 2-inch pieces
- 4 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 2 lemons, 1 juiced and 1 cut into wedges
- 1 tablespoon fresh rosemary, chopped (or 1 tsp dried rosemary)
- 1 tablespoon fresh thyme, chopped (or 1 tsp dried thyme)
- Salt and freshly ground black pepper, to taste
Instructions:
- Preheat the Oven: Preheat your oven to 425°F (220°C). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it.
- Season the Chicken: In a small bowl, combine 2 tablespoons olive oil, the juice of 1 lemon, half of the minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the chicken thighs, ensuring both sides are well-coated.
- Prepare Vegetables: In a large bowl, toss the halved baby potatoes and carrot pieces with the remaining 2 tablespoons of olive oil, the rest of the minced garlic, salt, and pepper until everything is evenly coated.
- Arrange on Baking Sheet: Place the chicken thighs skin-side up on the prepared baking sheet. Spread the potatoes and carrots around the chicken in a single layer.
- Roast: Roast in the preheated oven for 35-45 minutes, or until the chicken skin is crispy and golden brown, and the vegetables are tender. The chicken is done when it reaches an internal temperature of 165°F (74°C).
- Serve: Transfer the chicken, potatoes, and carrots to a serving platter. Serve with lemon wedges for squeezing over the chicken and vegetables.
Tips:
- For Extra Crispy Skin: If you desire even crispier chicken skin, consider broiling the chicken for an additional 2-3 minutes at the end of cooking, watching closely to prevent burning.
- Marinating: For deeper flavor, you can marinate the chicken thighs in the lemon-garlic-herb mixture for up to 24 hours in the refrigerator before roasting.
- Serving Suggestion: This dish pairs well with a simple green salad or steamed green beans for a complete meal.
Enjoy this hearty, flavorful dish that perfectly balances the zestiness of lemon and the aromatic garlic with the earthy sweetness of roasted potatoes and carrots.