Lemon-Herb Roast Chicken and Vegetables

Name: Lemon-Herb Roast Chicken and Vegetables
Prep time: 65 min
Total time: 65 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 pieces Bone-in, skin-on chicken thighs; 1.5 lb Baby potatoes, halved; 4 pieces Carrots, cut into 2-inch chunks; 1 piece Red onion, cut into wedges; 2 pieces Lemons; 4 tbsp Olive oil; 6 clove Garlic; 1 tbsp Fresh thyme leaves; 1 tbsp Fresh rosemary, chopped; 1 tbsp Dijon mustard; 1 tsp Smoked paprika; 2 tsp Kosher salt; 1 tsp Black pepper; 2 tbsp Fresh parsley, chopped (garnish)

Mediterranean · 65 mins

A sheet-pan dinner with chicken, potatoes, carrots, and lemon; reserve leftover chicken for later meals.

K By kingwiggle

Servings

8 pieces Bone-in, skin-on chicken thighs
1.5 lb Baby potatoes, halved
4 pieces Carrots, cut into 2-inch chunks
1 piece Red onion, cut into wedges
2 pieces Lemons
4 tbsp Olive oil
6 clove Garlic
1 tbsp Fresh thyme leaves
1 tbsp Fresh rosemary, chopped
1 tbsp Dijon mustard
1 tsp Smoked paprika
2 tsp Kosher salt
1 tsp Black pepper
2 tbsp Fresh parsley, chopped (garnish)

Calories

1420 kcal

Protein

64g

Carbs

79g

Fat

94g

Fiber

11g

Sugar

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Prep

1. Heat the oven to 425°F (220°C). Zest one lemon, then juice it. Mince the garlic and stir it together with the lemon zest, lemon juice, olive oil, thyme, rosemary, Dijon mustard, smoked paprika, Kosher salt and black pepper to make the marinade.

2 pieces Lemons, 4 tbsp Olive oil, 6 clove Garlic, 1 tbsp Fresh thyme leaves, 1 tbsp Fresh rosemary, chopped, 1 tbsp Dijon mustard, 1 tsp Smoked paprika, 2 tsp Kosher salt, 1 tsp Black pepper
2. Pat the chicken thighs very dry. Toss them in about half of the marinade, working some under the skin. Slice the remaining lemon into rounds.

8 pieces Bone-in, skin-on chicken thighs, 1 pieces Lemons
3. On a large rimmed sheet pan, toss the baby potatoes, carrots and red onion with the remaining marinade until well coated. Spread them out in a single layer, leaving room for the chicken.

1.5 lb Baby potatoes, halved, 4 pieces Carrots, cut into 2-inch chunks, 1 piece Red onion, cut into wedges
Roast

4. Nestle the chicken thighs skin-side up among the vegetables and tuck in the lemon rounds. Roast for 40 to 45 minutes, until the chicken skin is deep golden and crisp, the chicken reaches 175°F (80°C) inside, and the potatoes are tender. Rotate the pan halfway through.

1 pieces Lemons
Serve and Store

5. Rest the pan for 10 minutes, then sprinkle with fresh parsley. Serve 4 thighs with vegetables tonight. Cool the remaining 4 thighs, pull the meat from the bones and refrigerate it in an airtight container for up to 4 days for tacos, salads, sandwiches or soup.

2 tbsp Fresh parsley, chopped (garnish)

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