Lemon Garlic Roasted Chicken Thighs with Potatoes and Carrots
These Garlic-Lemon Roasted Chicken Thighs with Potatoes and Carrots are crispy, flavorful, and incredibly simple to make. A complete meal cooked on one sheet pan, perfect for busy weeknights or cozy family dinners.
Servings: 4
Ingredients
- 4-6 Chicken thighs bone-in, skin-on
- 4 medium Potatoes cubed
- 3 large Carrots cut into 1-inch pieces
- 8–10 Garlic cloves minced
- 2 large Lemons zest and juice, plus extra slices if desired
- 3-4 tablespoons Olive oil
- 1-1½ teaspoons Smoked paprika
- ½ teaspoon Garlic powder optional, enhances garlic flavor
- ½ teaspoon Dried thyme or rosemary
- Salt to taste
- Black pepper to taste
- Pinch of crushed red pepper optional, for a little heat
Instructions
- Preheat the oven to 425°F. Line a baking sheet or roasting pan with parchment or lightly oil it.
- To prepare the lemon-garlic marinade, mix in a bowl olive oil, smoked paprika, minced garlic, lemon zest and juice, thyme or rosemary, salt, and pepper.
- Rub all over the chicken, including under the skin if possible. Marinate at least 30 minutes, or up to a few hours for maximum flavor.
- To prepare the vegetables, toss potatoes and carrots with 1–2 tablespoons of olive oil, salt, pepper, and a little paprika or thyme.
- Place the marinated chicken thighs in the center of a pan, skin-side up. Scatter the vegetables around. Add lemon slices on top of the chicken for extra zing.
- Cover the pan loosely with foil and roast for 25–30 minutes. This keeps the chicken juicy and allows the lemon garlic flavors to infuse.
- Remove the foil and roast an additional 15–20 minutes, or until the internal temperature of the chicken reaches 165°F and the skin is golden and crispy. At this stage, potatoes are tender and lightly caramelized, while carrots are soft and flavorful.Optional: Broil 2–3 minutes at the end for extra crispiness on the chicken skin.
- Squeeze extra fresh lemon juice over everything before serving. Let the chicken thighs rest 5 minutes to lock in juices. Garnish with parsley if desired. Serve and enjoy tender, juicy lemon garlic chicken thighs.
Notes
Use bone-in, skin-on chicken thighs: Chicken thighs cut stay juicier and develop a crisp, golden skin while the veggies roast.
Marinate for more flavor: If you have time, marinate the chicken for a few hours or overnight. The garlic and lemon soak in beautifully.
Don’t skip the lemon zest: It adds a bright, concentrated citrus flavor that elevates the dish to the next level.
Roast covered, then uncover: Covering the pan keeps the chicken moist, while uncovering lets everything caramelize and crisp.
Give the vegetables space: To ensure the potatoes and carrots roast rather than steam, arrange them in a single layer.
Broil at the end: Just before serving, broil the chicken for 2–3 minutes to achieve an extra-crispy skin.
Nutrition
Serving: 4servings | Calories: 554kcal | Carbohydrates: 50g | Protein: 24g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 140mg | Potassium: 1421mg | Fiber: 8g | Sugar: 6g | Vitamin A: 9495IU | Vitamin C: 76mg | Calcium: 79mg | Iron: 3mg