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Lemon garlic chicken thigh
Stroller Envy

Lemon-Garlic Chicken Thighs with Roasted Carrots

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Prep Time 15 minutes
Cook Time 45 minutes
Resting 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs about 2 pounds total
  • 1 1/2 lb carrots cut into 1/2-inch-thick sticks
  • 2 tablespoons olive oil divided
  • 3 garlic cloves minced
  • 1 teaspoon dried thyme
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 lemon half sliced, half reserved for juice
  • 1 teaspoon honey

Method
 

  1. Heat oven to 425°F. Toss carrots with 1 tablespoon oil and half the salt on an 18x13-inch rimmed pan.
  2. Pat chicken dry; rub with remaining oil, garlic, thyme, remaining salt and pepper. Set skin-side up among carrots; tuck lemon slices around chicken.
  3. Roast 40–45 minutes, stirring carrots once, until chicken reaches at least 165°F away from bone and carrots are tender. Remove chicken; rest 5 minutes.
  4. Toss carrots with honey. Squeeze remaining lemon over chicken and carrots; serve.

Notes

Equipment: 18x13-inch rimmed sheet pan, instant-read thermometer.
Serving size: one of 4 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.