Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, trimmed of excess fat
  • 1 lb (450g) baby potatoes, halved or quartered if large
  • 1 lb (450g) carrots, peeled and chopped into 1-inch pieces
  • 1 red onion, cut into wedges
  • 2 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh herbs (such as rosemary, thyme, and parsley)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Optional: Red pepper flakes for a touch of heat

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In the large bowl, toss potatoes, carrots, and red onion with 1 tablespoon of olive oil, salt, and pepper.
  3. Spread the vegetables in a single layer on the baking sheet.
  4. In the same bowl, combine chicken thighs with minced garlic, lemon zest, lemon juice, remaining 1 tablespoon of olive oil, fresh herbs, dried oregano, salt, and pepper. Toss to coat evenly.
  5. Arrange the chicken thighs evenly among the vegetables on the baking sheet, ensuring they are not overcrowded.
  6. Bake for 35-40 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C) and vegetables are tender and slightly browned. Check on the veggies halfway through; if they're browning too quickly, tent the pan loosely with foil.
  7. Let the chicken and vegetables rest for 5 minutes before serving.