Sheet-Pan Lemon Garlic Chicken with Roasted Root Vegetables
Ingredients
- 6chicken thighs (bone-in, skin-on)
- 3 tablespoonolive oil
- 1lemon
- 6 clovesgarlic
- 1 poundred potato
- 1 poundcarrot
- 1yellow onion
- 2 teaspoonfresh thyme
- ¾ teaspoonsalt
- ½ teaspoonblack pepper
Prep
- 01
Cut potatoes into 1 1/2-inch chunks.
- 02
Cut carrots into 1-inch diagonal slices.
- 03
Cut onion into wedges.
- 04
Smash 6 garlic cloves with the side of a knife.
Method
- 01
Preheat oven to 425°F.
- 02
Toss the potatoes and carrots in a large bowl with 1 1/2 tablespoons olive oil, salt, and pepper. Spread them on a sheet pan in an even layer and roast for 15 minutes.
- 03
While vegetables roast, pat chicken thighs dry with paper towels. Rub each thigh with remaining 1 1/2 tablespoons olive oil and season with salt and pepper.
- 04
After 15 minutes, push vegetables to the sides of the pan and arrange chicken thighs skin-side up in the center. Scatter garlic, onion wedges, and thyme over everything.
- 05
Roast for 20 to 25 minutes, until the chicken skin is golden and an instant-read thermometer inserted into the thickest part of a thigh reads 165°F.
- 06
Squeeze fresh lemon juice over the whole pan. Let rest for 5 minutes before serving.
Spice Tips
For warmth, add 1/2 teaspoon smoked paprika or a pinch of red pepper flakes to the chicken before roasting. A sprinkle of fresh parsley or chives at the end brightens the dish.
For extra tenderness, pat the chicken dry before roasting—this helps the skin crisp. Leftovers keep refrigerated for 3 days and reheat well at 350°F.