Easy Baked Lemon Herb Chicken Thighs with Roasted Vegetables
A vibrant one-pan meal featuring juicy, golden-brown chicken thighs infused with zesty lemon and aromatic herbs. Paired with tender, caramelized vegetables, this dish offers maximum flavor with minimal cleanup.
Ingredients
Ingredients
- 8 pieces bone-in, skin-on chicken thighs pat dry with paper towels
- 1 lb baby potatoes halved
- 3 medium carrots cut into 1-inch chunks
- 1 medium red onion cut into wedges
- 3 tbsp olive oil divided
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 large lemon half juiced, half sliced into rounds
- 4 cloves garlic minced
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.25 cup fresh parsley chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Make-Ahead: You can chop the vegetables and mix the herb paste the night before to save time. Substitutions: Feel free to swap the vegetables for bell peppers, zucchini, or Brussels sprouts. Serving Suggestion: Serve with a side of crusty bread to soak up the delicious pan juices.