Lemon Herb Sheet-Pan Chicken Thighs

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 1/2 pounds baby potatoes, halved
• 3 carrots, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 lemon, zested and juiced
• 2 tablespoons chopped parsley

Instructions

1. Preheat the oven to 425°F. Line a rimmed baking sheet with foil or parchment.
2. Pat the chicken thighs dry. In a bowl, toss potatoes and carrots with olive oil, half the salt, half the pepper, garlic powder, and oregano.
3. Spread the vegetables on the pan and nestle the chicken thighs on top, skin-side up.
4. Season the chicken with the remaining salt and pepper, then drizzle with lemon juice and sprinkle with lemon zest.
5. Roast for 35 to 40 minutes, until the chicken skin is crisp and the chicken reaches 165°F in the thickest part.
6. Rest for 5 minutes, then finish with parsley and spoon the pan juices over the chicken before serving.