Crisp-skinned chicken with a bright lemon-herb finish and a juicy, tender interior. Roasted potatoes, carrots and Brussels sprouts caramelize at the edges and stay soft inside. Garlicky pan juices and a buttery lemon sauce add gloss and savory balance. Serve hot for weeknight dinners or a relaxed weekend family meal.
Ingredients
- Bone-in, skin-on chicken thighs (4, about 6–8 oz each)
- Kosher salt (1 1/2 tsp) and freshly ground black pepper (1 tsp), divided
- Lemon (1) — zest and juice separated
- Fresh thyme sprigs (4) and fresh rosemary (1 tbsp chopped)
- Garlic (4 cloves), minced and divided
- Olive oil (3 tbsp), divided
- Unsalted butter (2 tbsp)
- Baby potatoes, halved (1 lb)
- Carrots, cut into 1/2-inch pieces (3/4 lb)
- Brussels sprouts, halved (8 oz)
Instructions
- Preheat the oven to 425°F (220°C). Pat the chicken thighs dry and season both sides with 1 tsp salt, 1/2 tsp pepper and the lemon zest.
- Toss potatoes, carrots and Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, the chopped rosemary and half the minced garlic. Spread vegetables in a single layer on a large rimmed baking sheet.
- Heat a large ovenproof skillet over medium-high heat and add 2 tbsp olive oil. Place chicken skin-side down and sear until the skin is deep golden and fat is rendered, about 5–7 minutes. Flip and sear the other side 1–2 minutes.
- Remove the skillet from heat. Transfer the seared chicken, skin-side up, onto the baking sheet among the vegetables so everything fits without crowding.
- Return the skillet to medium heat, add the butter, remaining garlic and lemon juice, scraping up browned bits to make a quick pan sauce (about 30 seconds). Spoon a little sauce over each thigh, then pour any remaining into the baking sheet around the vegetables.
- Roast in the oven until the chicken reaches 165°F (74°C) and the vegetables are tender and caramelized, about 18–22 minutes. If vegetables need more color, move them under the broiler for 1–2 minutes while watching closely.
- Let the chicken rest 5 minutes off the heat. Spoon pan juices over the chicken and vegetables, garnish with thyme sprigs and lemon slices, and serve immediately.
Tips or Variations
- Swap for boneless chicken breasts; reduce oven time to 12–15 minutes and check for doneness to avoid drying.
- Add a splash of white wine to the pan sauce or a teaspoon of honey for a subtly sweet glaze.