Sheet-Pan Lemon Herb Chicken with Root Vegetables

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lb total)
• 1.5 lb baby potatoes, halved (quartered if larger than a golf ball)
• 3 medium carrots, peeled and cut into 2-inch chunks
• 1 red onion, cut into 8 wedges
• 4 cloves garlic, smashed and roughly chopped
• 3 tbsp olive oil, divided
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp kosher salt, divided
• 0.5 tsp black pepper, divided
• 1 lemon, half sliced thin and half reserved for juicing
• 2 tbsp fresh parsley, chopped, for serving

Instructions

1. Set an oven rack in the middle position and preheat the oven to 425 degrees F. Line a large rimmed sheet pan (about 18 by 13 inches) with foil for easy cleanup.
2. Pat the chicken thighs completely dry with paper towels; dry skin is what lets them turn golden and crisp instead of steaming.
3. In a large bowl, toss the potatoes, carrots, red onion wedges, and garlic with 2 tablespoons of the olive oil, half the oregano, half the thyme, 0.5 teaspoon salt, and 0.25 teaspoon pepper until every piece glistens.
4. Spread the vegetables in a single layer over the entire sheet pan, leaving small gaps between pieces so hot air can circulate and everything roasts instead of steams.
5. In the same bowl, rub the chicken thighs with the remaining 1 tablespoon olive oil, remaining oregano and thyme, remaining 0.5 teaspoon salt, and remaining 0.25 teaspoon pepper, coating both the skin and underside.
6. Nestle the chicken thighs skin-side up directly on top of the vegetables, spacing them out so no two pieces touch.
7. Tuck the lemon slices in between the chicken pieces on the pan; they will soften and caramelize slightly, adding flavor to the vegetables underneath.
8. Roast for 35 to 40 minutes, until the chicken skin is deeply golden and an instant-read thermometer inserted into the thickest part of a thigh (not touching bone) reads 165 degrees F.
9. Check the vegetables at the 30-minute mark; if the potatoes are not yet fork-tender, leave the pan in for the full 40 minutes since the chicken can handle it without drying out.
10. If the skin is not as crisp as you like once the chicken hits 165 degrees F, switch the oven to broil (high) for 2 to 3 minutes, watching closely, until deeply browned.
11. Remove the pan from the oven and let it rest for 5 minutes; this lets the chicken juices redistribute instead of running out onto your cutting board.
12. Squeeze the juice of the reserved lemon half over the entire pan, scatter with chopped parsley, and serve straight from the pan or divide onto plates.

Tips

Why You'll Love This

• One pan, one temperature, almost no cleanup
• Crispy chicken skin bastes the vegetables as it roasts
• Naturally gluten-free and dairy-free

Nutrition

Nutrition values are estimated per serving based on the ingredients used.