Bright lemon and fragrant herbs coat golden pan-seared chicken. Crisp skin yields to juicy, tender meat with a tangy, savory finish. Caramelized roasted vegetables add sweetness and a slightly smoky edge. Serve hot for weeknight dinners, casual dinner parties, or a simple Sunday supper.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 lb / 900 g)
- 2 tbsp olive oil, plus 1 tbsp for vegetables
- 1 lemon, zested and juiced
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tbsp chopped fresh rosemary
- 1 tsp smoked paprika
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 12 oz (350 g) baby potatoes, halved
- 3 medium carrots, cut into 1-inch pieces
- 1 medium red onion, cut into wedges
- 1 medium zucchini, sliced into half-moons
- 1 tbsp honey or maple syrup
- 1/4 cup low-sodium chicken stock or dry white wine
- 1 tbsp unsalted butter (optional, for pan sauce)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil or lightly oil it.
- In a large bowl, toss the potatoes, carrots, red onion and zucchini with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Spread vegetables in an even layer on the prepared sheet.
- In a separate bowl, combine 2 tbsp olive oil, lemon zest, lemon juice, minced garlic, thyme, rosemary, smoked paprika, 1 tsp salt and 1/4 tsp pepper. Add the chicken thighs and toss to coat; let sit 10 minutes while you heat the pan.
- Heat a large ovenproof skillet over medium-high heat. Place chicken thighs skin-side down and sear without moving until the skin is deep golden brown, about 4–6 minutes. Remove from heat.
- Arrange the seared chicken thighs skin-side up on top of the vegetables on the baking sheet. Drizzle any remaining herb-lemon mixture over the chicken and vegetables.
- Pour the chicken stock or wine around the vegetables (not over the skin) and drizzle the honey in small spoonfuls over the vegetables to encourage caramelization.
- Roast in the preheated oven until the chicken reaches 165°F (74°C) and the vegetables are tender and browned, about 22–28 minutes depending on thigh size.
- Remove the pan from the oven and transfer chicken to a cutting board to rest 5 minutes. If you like a quick pan sauce, place the skillet over medium heat, add butter and scrape up browned bits, then spoon a little sauce over the chicken.
- Serve the chicken with the roasted vegetables, garnish with chopped parsley and an extra squeeze of lemon if desired.
Tips or Variations
- For quicker cooking, use boneless thighs and reduce roast time by 5–8 minutes; check internal temperature.
- Swap rosemary and thyme for oregano and basil for a different herb profile, or add a pinch of red pepper flakes for heat.