Bright lemon and savory garlic glaze coats tender chicken with a crisp golden skin, yielding a lively citrusy tang and warm herb notes.
Vegetables roast to caramelized edges and stay tender, adding a sweet, earthy counterpoint to the lemon and garlic.
Overall texture combines crisp skin, juicy meat, and soft, caramelized vegetables for a balanced bite.
Serve straight from the pan for weeknight dinners, casual gatherings, or a relaxed Sunday supper.
Ingredients
- Skin-on bone-in chicken thighs (4 pieces, about 1.5 lb)
- Olive oil (3 tablespoons)
- Fresh lemon (2: zest of 1, juice of both, plus wedges to serve)
- Garlic (4 cloves, minced)
- Dried oregano (1 teaspoon)
- Smoked paprika (1/2 teaspoon)
- Kosher salt (1 1/2 teaspoons) and black pepper (1/2 teaspoon), divided
- Baby potatoes (1 lb, halved)
- Carrots (3 medium, peeled and cut into 1/2-inch pieces)
- Red onion (1 medium, cut into wedges)
- Fresh parsley (2 tablespoons, chopped, for garnish)
Instructions
- Preheat the oven to 425°F (220°C). Arrange a rack in the center and line a large rimmed baking sheet or use a 12-inch ovenproof skillet.
- Pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon salt and 1/4 teaspoon black pepper.
- In a bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, oregano, smoked paprika, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Place the potatoes, carrots, and red onion in a bowl. Toss with half of the lemon-garlic mixture to coat evenly, then spread the vegetables in an even layer on the prepared pan.
- Nestle the chicken thighs skin-side up among the vegetables. Brush the remaining marinade over the chicken skin and exposed vegetables.
- Roast in the preheated oven for 35–40 minutes, turning the pan once halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crisp. Vegetables should be fork-tender and caramelized.
- If the skin needs extra crisping, place under the broiler for 1–3 minutes—watch closely to avoid burning.
- Remove from the oven and let rest 5 minutes. Squeeze additional lemon over the chicken and vegetables, then sprinkle with chopped parsley.
- Serve warm straight from the pan with lemon wedges on the side.
Tips or Variations
- Swap chicken thighs for bone-in chicken breasts or use boneless thighs; adjust cooking time until meat is 165°F internal.
- Add cherry tomatoes or asparagus in the last 10 minutes of roasting for extra color and flavor.