Description
A simple and flavorful one-pan meal featuring juicy chicken thighs roasted with a zesty lemon butter sauce and a medley of tender roasted vegetables.
Ingredients
4 bone-in, skin-on chicken thighs
1 pound baby potatoes, halved
2 large carrots, peeled and cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 small red onion, cut into wedges
4 tablespoons unsalted butter, melted
3 cloves garlic, minced
1 lemon, zested and juiced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the baby potatoes, carrots, red bell pepper, and red onion. Drizzle with 2 tablespoons olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.
Spread the vegetables evenly on a large rimmed sheet pan.
In a small bowl, whisk together the melted butter, minced garlic, lemon zest, lemon juice, dried thyme, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Pat the chicken thighs dry with paper towels. Place the chicken thighs skin-side up on top of the vegetables on the sheet pan.
Brush the lemon butter mixture generously over the chicken thighs and vegetables.
Roast in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
Remove the sheet pan from the oven and sprinkle the chopped fresh parsley over the chicken and vegetables.
Let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes