Sheet Pan Lemon Garlic Chicken and Potatoes

Cut thicker carrots slightly smaller than the potatoes so they finish cooking at the same time. Keeping the chicken skin dry before seasoning helps it brown and crisp. The honey adds a small amount of sweetness and helps with browning, but it can be omitted. Broiling at the end gives the chicken noticeably crispier skin.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425°F.

Step 2

In a small bowl, combine olive oil, minced garlic, juice from half the lemon, Dijon mustard, honey, smoked paprika, garlic powder, thyme, rosemary, onion powder, salt, and black pepper.

Step 3

Add the potatoes, carrots, and red onion to a large sheet pan. Pour about one-third of the seasoning mixture over the vegetables and toss to coat. Arrange in a single layer. Place the potatoes cut-side down for better browning.

Step 4

Pat the chicken thighs very dry with paper towels. Rub the remaining seasoning mixture over the chicken, including underneath where practical. Use a lighter coating directly on top of the skin so it can crisp properly.

Step 5

Place the chicken thighs skin-side up among the vegetables. Slice the remaining half lemon into wedges or slices and scatter around the pan.

Step 6

Roast for 40–50 minutes. After about 25 minutes, stir and turn the vegetables without disturbing the chicken.

Step 7

Cook until the thickest part of the chicken reaches at least 165°F. For more tender thighs, continue cooking until they reach approximately 175–185°F.

Step 8

For extra-crispy skin, switch the oven to broil for 2–4 minutes at the end. Watch closely to prevent the honey and spices from burning.

Step 9

Finish with fresh lemon juice and sprinkle with parsley if desired.