A low-effort one-pan dinner with mild seasoning; serve toddler portions before adding extra lemon or herbs.
SBy Sierra
Servings
4
6 pieces Bone-in, skin-on chicken thighs
600 g Baby potatoes, halved
4 pieces Carrots, peeled and cut into 2 cm chunks
3 tbsp Olive oil
1 piece Lemon (zest and juice)
3 clove Garlic cloves, minced
1 tsp Dried oregano
1 tsp Paprika (sweet, mild)
1.25 tsp Salt
0.5 tsp Black pepper
1 piece Lemon wedges (extra, to serve)
2 tbsp Fresh parsley, chopped (garnish)
Calories
1033 kcal
Protein
43g
Carbs
64g
Fat
67g
Fiber
8g
Sugar
7g
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Prep
1. Preheat the oven to 425°F (220°C) with a rack in the upper-middle position. Line a large rimmed sheet pan with parchment paper.
2. In a large bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, oregano, paprika, salt and pepper. Add the potatoes and carrots and toss until evenly coated, then spread them in a single layer on the sheet pan, leaving space in the center.
600 g Baby potatoes, halved,
4 pieces Carrots, peeled and cut into 2 cm chunks,
3 tbsp Olive oil,
1 piece Lemon (zest and juice),
3 clove Garlic cloves, minced,
1 tsp Dried oregano,
1 tsp Paprika (sweet, mild),
1.2 tsp Salt,
0.5 tsp Black pepper
3. Pat the chicken thighs dry and rub them with any remaining lemon mixture from the bowl. Nestle them skin-side up among the vegetables.
6 pieces Bone-in, skin-on chicken thighs
Roast
4. Roast for 40 to 45 minutes, until the chicken skin is golden and the internal temperature reaches 165°F (74°C) at the thickest part, and the potatoes are tender and browned at the edges. Toss the vegetables once halfway through, taking care to keep the chicken skin side up.
Serve
5. Rest the chicken for 5 minutes. Serve toddler portions first, with the chicken skin removed if preferred and the meat shredded or cut into small pieces, along with soft potatoes and carrots. Then finish the adult portions with extra lemon wedges and chopped parsley.
