Ingredients:

  • 1/2 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp lemon zest
  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb baby gold potatoes, halved
  • 1 lb baby carrots
  • 1 medium red onion, cut into wedges
  • 1 whole lemon, sliced into thin rounds

Instructions:

  1. Preheat your oven to 425°F (218°C) and prepare a large rimmed sheet pan with parchment paper or aluminum foil.
  2. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, pepper, and lemon zest until the mixture is thickened and cohesive.
  3. Add the chicken thighs, halved baby gold potatoes, carrots, and red onion wedges to the bowl. Toss thoroughly until all ingredients are evenly coated in the lemon-garlic emulsion.
  4. Arrange the chicken thighs skin-side up on the prepared sheet pan, nesting the potatoes, carrots, and onion wedges around them, ensuring at least one inch of space between items to allow for air circulation.
  5. Place the lemon slices on top of the chicken and vegetables.
  6. Roast for 25–30 minutes until the chicken skin is mahogany-colored and sizzling, the potatoes have gold, shattering edges, and the internal temperature of the chicken reaches 165°F (74°C).