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6) Garlic-Parmesan Roasted Chicken Thighs with Carrots

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

Ingredients
  

  • 6 bone-in skin-on chicken thighs (about 2½–3 lb)
  • 1½ lb carrots peeled and cut into 2-inch pieces
  • 3 tbsp olive oil divided
  • 4 cloves garlic minced
  • ½ cup grated Parmesan
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp lemon juice
  • 2 tbsp chopped fresh parsley optional

Method
 

  1. Preheat oven to 425°F (220°C). Pat chicken dry and season with salt and pepper.
  2. Toss carrots with 1 tbsp olive oil and a pinch of salt; spread in a single layer on a rimmed baking sheet.
  3. Whisk remaining oil, garlic, Parmesan, oregano, and lemon juice; brush or spoon over chicken.
  4. Arrange chicken on top of carrots, skin side up. Roast 30–35 minutes until skin is golden and internal temp reaches 165°F.
  5. Broil 1–2 minutes if you want extra crisp. Sprinkle parsley and rest 5 minutes before serving.