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1) Sheet Pan Roast Chicken Thighs with Potatoes and Carrots

Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in skin-on chicken thighs
  • 1.5 lbs baby potatoes halved
  • 4 large carrots cut into sticks
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 lemon cut in half

Method
 

  1. Preheat oven to 425°F. Toss potatoes and carrots with 1 tbsp oil, 1/2 tsp salt, and 1/2 tsp pepper on a rimmed sheet pan.
  2. Pat chicken dry. Rub with remaining oil, salt, pepper, garlic powder, and thyme.
  3. Nestle chicken among the veggies, skin side up. Tuck lemon halves on the pan.
  4. Roast 35 to 40 minutes until potatoes are tender and chicken reaches 165°F. Broil 2 to 3 minutes if you want crispier skin.
  5. Let rest 5 minutes, squeeze lemon over everything, and serve.