One-Pan Lemon Garlic Chicken
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This dish is literally a game-changer! Picture this: juicy chicken thighs with crispy skin, surrounded by tender roasted potatoes and carrots, all infused with zesty lemon and garlic. The best part? Everything goes into one pan, so cleanup is a breeze!
⏱️ Total Time: 45 minutes
🔨 Difficulty Level: 2/5
👥 Serves: 4
Image Source: Foodiesfeed
Ingredients
4 bone-in, skin-on chicken thighs
4 medium potatoes, cut into 1-inch chunks
3 large carrots, cut into 1-inch pieces
1 lemon
6 garlic cloves, minced
3 tablespoons olive oil
1 tablespoon Italian herbs
Salt and pepper to taste
Fresh parsley for garnish
Equipment Needed
Large baking pan or sheet pan
Paper towels
Cutting board
Sharp knife
Small bowl for mixing seasonings
Instructions
Preheat your oven to 400°F (200°C).
Pat chicken thighs VERY dry with paper towels (this is crucial for crispy skin).
In a small bowl, mix 2 tablespoons olive oil, half the minced garlic, Italian herbs, 1 teaspoon salt, and ½ teaspoon pepper.
Rub the herb mixture all over the chicken, including under the skin.
Toss potatoes and carrots with remaining olive oil, garlic, salt, and pepper.
Arrange vegetables around the chicken on the baking pan.
Slice lemon in half - squeeze one half over everything, cut the other half into slices and arrange on pan.
Bake for 35-40 minutes, or until chicken reaches 165°F internal temperature.
Broil for final 2-3 minutes if you want extra-crispy skin.
Let rest 5 minutes before serving.
Pro Tips
Room temperature chicken will cook more evenly
Cut vegetables in similar sizes for even cooking
For extra flavor, marinate chicken in the herb mixture for 2-4 hours
Don't crowd the pan - vegetables need space to roast, not steam
Save pan juices for drizzling
