A delightful dish with crispy, yet juicy, chicken thighs. Serving the chicken and veggies with lemon wedges makes this feel like a light dish suitable for any time of year.
Crispy Lemon-Garlic Chicken Thighs with Roasted Potatoes & Carrots
Description
A delightful dish with crispy, yet juicy, chicken thighs. Serving the chicken and veggies with lemon wedges makes this feel like a light dish suitable for any time of year.
Ingredients
Instructions
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Position oven racks in upper and middle positions. Preheat to 450 degrees F.
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Toss potatoes and carrots in a large bowl with oil and 1/4 teaspoon each salt and pepper. Transfer to a large rimmed baking sheet; roast for 10 minutes.
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Meanwhile, combine lemon zest, garlic, oregano and the remaining 1/2 teaspoon each salt and pepper in a small bowl. Rub the mixture under the skin of the chicken thighs.
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Spread 1 teaspoon mayonnaise over each thigh. Pour panko on a plate. Firmly press the chicken pieces, skin-side down, into the panko.
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After the vegetables have roasted for 10 minutes, add the chicken pieces to the pan. Continue roasting until the vegetables are tender and the chicken registers 165 degrees F when an instant-read thermometer is inserted in the thickest part of the thigh, 25 to 27 minutes.
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Turn the broiler to high. Move the pan to the upper rack and broil, watching carefully, until the chicken is deeply browned, 2 to 5 minutes. Serve the chicken and vegetables with lemon wedges.
Note
The original recipe (and the photo) came from Eating Well. They use panko breadcrumbs and recommend cooking the entire dish on one sheet pan. If you're going to do that, make sure your sheet pan is broiler-safe. If you're not sure, use two different pans, one for the chicken and one for the veggies. The cleanup is still pretty easy.
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