Description
A simple and flavorful one-pan meal featuring juicy chicken thighs roasted with a zesty lemon butter sauce and a medley of tender roasted vegetables.
Ingredients
8 bone-in, skin-on chicken thighs
3 tablespoons unsalted butter, melted
2 tablespoons olive oil, divided
3 cloves garlic, minced
1 lemon, zested and juiced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 pound baby potatoes, halved
2 cups baby carrots
1 red bell pepper, cut into 1-inch pieces
1 small red onion, cut into wedges
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, whisk together the melted butter, 1 tablespoon olive oil, minced garlic, lemon zest, lemon juice, dried thyme, dried oregano, salt, and black pepper to create the lemon butter sauce.
Place the chicken thighs on a large rimmed sheet pan. Brush each chicken thigh generously with the lemon butter sauce, reserving some sauce for the vegetables.
In a separate large bowl, combine the halved baby potatoes, baby carrots, red bell pepper pieces, and red onion wedges. Drizzle with the remaining 1 tablespoon olive oil and the reserved lemon butter sauce. Toss to coat evenly.
Arrange the vegetables around the chicken thighs on the sheet pan in a single layer.
Roast in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.
Remove the sheet pan from the oven and sprinkle the chopped fresh parsley over the chicken and vegetables.
Let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes