Description
A flavorful and juicy dairy-free chicken thigh dinner seasoned with garlic, fresh herbs, and a hint of lemon, served with roasted vegetables for a complete meal.
Ingredients
8 bone-in, skin-on chicken thighs (about 2 pounds)
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 lemon, zested and juiced
1 pound baby potatoes, halved
1 pound carrots, peeled and cut into 2-inch pieces
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, smoked paprika, salt, black pepper, lemon zest, and lemon juice. Stir well to make the marinade.
Place the chicken thighs in a large bowl and pour half of the marinade over them. Toss to coat evenly. Set aside the remaining marinade for the vegetables.
In a separate bowl, toss the halved baby potatoes and carrot pieces with the remaining marinade.
Arrange the chicken thighs skin-side up on a large baking sheet or roasting pan. Spread the potatoes and carrots around the chicken in a single layer.
Roast in the preheated oven for 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden.
Remove from the oven and let the chicken rest for 5 minutes.
Garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes