Tender chicken with garlic, herbs, and roasted vegetables baked together for a flavorful family meal.
# Ingredient List:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ Vegetables
05 - 4 medium Yukon Gold potatoes, cut into 1-inch cubes
06 - 3 large carrots, peeled and cut into 1-inch pieces
07 - 1 red onion, cut into wedges
→ Garlic & Herbs
08 - 6 cloves garlic, minced
09 - 2 tablespoons fresh rosemary, chopped or 2 teaspoons dried
10 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried
11 - 1 tablespoon fresh parsley, chopped plus extra for garnish
12 - Zest of 1 lemon
13 - Juice of 1/2 lemon
# How-To Steps:
01 - Set oven to 425°F (220°C) to prepare for roasting.
02 - In a large bowl, toss potatoes, carrots, and onion with half the olive oil, salt, pepper, minced garlic, and herbs. Spread evenly in a large roasting pan or rimmed baking sheet.
03 - Pat chicken thighs dry. Rub with remaining olive oil, salt, pepper, and garlic. Sprinkle with remaining herbs and lemon zest.
04 - Place chicken thighs skin-side up atop vegetables, then drizzle with lemon juice.
05 - Bake for 40 to 45 minutes until chicken is golden and reaches an internal temperature of 165°F (74°C) and vegetables are tender.
06 - Broil for 2–3 minutes to crisp skin if desired.
07 - Sprinkle with chopped parsley before serving.
