Lemon Herb Roasted Chicken Thighs with Root Vegetables
Lemon Herb Roasted Chicken Thighs with Root Vegetables
Ingredients
For the Roasted Chicken and Vegetables
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 lemon, thinly sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 pound Yukon Gold potatoes, cut into 1-inch pieces
- 3 carrots, peeled and chopped into 1-inch pieces
- 1 yellow onion, cut into 8 wedges
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
Pat the chicken thighs thoroughly dry with paper towels. This helps ensure crispy skin. Season both sides of the chicken generously with kosher salt and freshly ground black pepper.
⏱️ 3 min
- 3
In a large mixing bowl, combine the olive oil, minced garlic, chopped fresh rosemary, and chopped fresh thyme. Add the prepared chicken thighs, potatoes, carrots, and onion wedges to the bowl. Toss everything together until the chicken and vegetables are evenly coated with the herb-oil mixture.
⏱️ 7 min
- 4
Arrange the chicken thighs and vegetables in a single layer on the prepared baking sheet, ensuring there's a little space between each piece for even roasting. Place the thin lemon slices directly on top of or around the chicken pieces.
⏱️ 3 min
- 5
Roast in the preheated oven for 35 to 40 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the chicken reaches 175°F when measured with a meat thermometer. The vegetables should be tender and slightly caramelized.
⏱️ 40 min•🌡️ 400
- 6
Once cooked, remove the baking sheet from the oven. Let the chicken rest on the baking sheet for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken Thighs with Root Vegetables
Ingredients
For the Roasted Chicken and Vegetables
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 lemon, thinly sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 pound Yukon Gold potatoes, cut into 1-inch pieces
- 3 carrots, peeled and chopped into 1-inch pieces
- 1 yellow onion, cut into 8 wedges
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
Pat the chicken thighs thoroughly dry with paper towels. This helps ensure crispy skin. Season both sides of the chicken generously with kosher salt and freshly ground black pepper.
⏱️ 3 min - 3
In a large mixing bowl, combine the olive oil, minced garlic, chopped fresh rosemary, and chopped fresh thyme. Add the prepared chicken thighs, potatoes, carrots, and onion wedges to the bowl. Toss everything together until the chicken and vegetables are evenly coated with the herb-oil mixture.
⏱️ 7 min - 4
Arrange the chicken thighs and vegetables in a single layer on the prepared baking sheet, ensuring there's a little space between each piece for even roasting. Place the thin lemon slices directly on top of or around the chicken pieces.
⏱️ 3 min - 5
Roast in the preheated oven for 35 to 40 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the chicken reaches 175°F when measured with a meat thermometer. The vegetables should be tender and slightly caramelized.
⏱️ 40 min•🌡️ 400 - 6
Once cooked, remove the baking sheet from the oven. Let the chicken rest on the baking sheet for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
⏱️ 5 min