Lemon Garlic Roasted Chicken Thighs with Potatoes and Carrots | Tastegreatfoodie
Lemon Garlic Roasted Chicken Thighs with Potatoes and Carrots
15 mins prepServes 4
These Garlic-Lemon Roasted Chicken Thighs with Potatoes and Carrots are crispy, flavorful, and incredibly simple to make. A complete meal cooked on one sheet pan, perfect for busy weeknights or cozy family dinners.
0 Preheat the oven to 425°F. Line a baking sheet or roasting pan with parchment or lightly oil it.
1 To prepare the lemon-garlic marinade, mix in a bowl olive oil, smoked paprika, minced garlic, lemon zest and juice, thyme or rosemary, salt, and pepper.
3 Rub all over the chicken, including under the skin if possible. Marinate at least 30 minutes, or up to a few hours for maximum flavor.
2 To prepare the vegetables, toss potatoes and carrots with 1–2 tablespoons of olive oil, salt, pepper, and a little paprika or thyme.
4 Place the marinated chicken thighs in the center of a pan, skin-side up. Scatter the vegetables around. Add lemon slices on top of the chicken for extra zing.
7 Cover the pan loosely with foil and roast for 25–30 minutes. This keeps the chicken juicy and allows the lemon garlic flavors to infuse.
5 Remove the foil and roast an additional 15–20 minutes, or until the internal temperature of the chicken reaches 165°F and the skin is golden and crispy. At this stage, potatoes are tender and lightly caramelized, while carrots are soft and flavorful.Optional: Broil 2–3 minutes at the end for extra crispiness on the chicken skin.
6 Squeeze extra fresh lemon juice over everything before serving. Let the chicken thighs rest 5 minutes to lock in juices. Garnish with parsley if desired. Serve and enjoy tender, juicy lemon garlic chicken thighs.
