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.
visit tastegreatfoodie.com for more recipes 🔥