Description
Juicy roasted chicken thighs baked with baby potatoes and carrots in a bright garlic and lemon sauce, all cooked together on one tray for an easy, flavor-packed dinner.
Ingredients
Units
Scale
- 6 bone-in, skin-on chicken thighs (about 1.2 kg total)
- 600 g baby potatoes, halved if large
- 3 medium carrots (about 300 g), sliced into thick rounds
- 2 medium fresh lemons (1 sliced, 1 juiced)
- 5 garlic cloves, minced
- 3 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 200°C.
- In a large bowl, toss the chicken thighs with olive oil, minced garlic, lemon juice, salt, and black pepper until evenly coated.
- Add the baby potatoes and sliced carrots to the bowl and mix well so everything is coated in the seasoning.
- Lightly oil a large baking tray.
- Arrange the chicken thighs skin side up on the tray and spread the potatoes and carrots around them in a single layer. Tuck the lemon slices between the chicken pieces and vegetables.
- Roast for 40 to 45 minutes, stirring the vegetables halfway through, until the chicken reaches an internal temperature of 75°C and the skin is golden and crisp.
- Remove from the oven and sprinkle with freshly chopped parsley before serving.
Notes
- For extra crispy skin, broil for the last 2 minutes of cooking.
- Let the chicken rest for 5 minutes before serving to retain juices.
- You can substitute drumsticks for chicken thighs if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 480
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 165 mg