Name: Sheet Pan Lemon-Herb Chicken Thighs with Roasted Carrots and Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: None
Ingredients: 4 large (approx. 1kg / 2.2 lbs) bone-in, skin-on chicken thighs, trimmed of excess hanging skin; 450g (1 lb) baby gold potatoes, scrubbed and halved (or quartered if large); 340g (12 oz) rainbow carrots, peeled and sliced into 2-inch batons; 60ml (4 tablespoons) extra-virgin olive oil, divided; 1.5 teaspoons (9g) Diamond Crystal kosher salt, plus more for seasoning; 1/2 teaspoon (1g) freshly cracked black pepper; 1 teaspoon (1g) dried oregano; 1 teaspoon (1g) dried thyme; 4 large cloves garlic, minced (about 1 tablespoon); 1 large lemon, zested and juiced (about 2 tablespoons juice); 1 medium lemon, cut into thin wheels for roasting; 2 tablespoons (8g) fresh flat-leaf parsley, finely chopped for garnish

Magic Sous

Sheet Pan Lemon-Herb Chicken Thighs with Roasted Carrots and Potatoes — Magic Sous