Lemon-Herb Roasted Chicken Thighs with Roasted Carrots

Name: Lemon-Herb Roasted Chicken Thighs with Roasted Carrots
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2 servings
Ingredients: 4 bone-in, skin-on chicken thighs; 3 large carrots, peeled and cut into 2-inch batons; 3 tablespoons olive oil; Juice and zest of 1 large lemon; 1 teaspoon fresh rosemary, finely chopped; 1 teaspoon fresh thyme leaves; 1 teaspoon smoked paprika; Salt and black pepper to taste; Fresh parsley to finish

medium · Chicken · 55 min · Serves 2

The definition of a reliable, crowd-pleasing dinner. Crispy-skinned chicken thighs roasted in the same pan as sweet caramelized carrots with lemon and herbs.

Want to save this and plan your week?

Ingredients

• 4 bone-in, skin-on chicken thighs
• 3 large carrots, peeled and cut into 2-inch batons
• 3 tablespoons olive oil
• Juice and zest of 1 large lemon
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme leaves
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh parsley to finish

Method

1. Preheat oven to 425°F (220°C). 2. Pat chicken thighs completely dry with paper towels. Season generously on both sides with paprika, salt, and pepper. 3. Toss carrots with 1 tablespoon olive oil, salt, and pepper. 4. Heat remaining olive oil in an oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 5–6 minutes until deeply golden. Flip. 5. Add carrots around the chicken. Scatter rosemary, thyme, lemon zest, and lemon juice over everything. 6. Transfer to oven and roast 30–35 minutes until chicken reaches 165°F internally and carrots are caramelized. 7. Rest 5 minutes. Finish with fresh parsley.