Crispy Lemon-Garlic Chicken Thighs with Roasted Potatoes & Carrots
1 pound fingerling potatoes, halved lengthwise
1 pound carrots, cut into 3-inch lengths
1 tablespoon extra-virgin olive oil
¾ teaspoon salt, divided
¾ teaspoon ground pepper, divided
1 lemon, zested then cut into wedges, divided
3 cloves garlic, minced
1 tablespoon chopped fresh oregano
4 bone-in chicken thighs (1 3/4 pounds), trimmed
4 teaspoons mayonnaise
½ cup panko breadcrumbs
Step 1 Position oven racks in upper and middle positions. Preheat to 450 degrees F.
Step 2 Toss potatoes and carrots in a large bowl with oil and 1/4 teaspoon each salt and pepper. Transfer to a large rimmed baking sheet; roast for 10 minutes.
Step 3 Meanwhile, combine lemon zest, garlic, oregano and the remaining 1/2 teaspoon each salt and pepper in a small bowl. Rub the mixture under the skin of the chicken thighs.
Step 4 Spread 1 teaspoon mayonnaise over each thigh. Pour panko on a plate. Firmly press the chicken pieces, skin-side down, into the panko.
Step 5 After the vegetables have roasted for 10 minutes, add the chicken pieces to the pan. Continue roasting until the vegetables are tender and the chicken registers 165 degrees F when an instant-read thermometer is inserted in the thickest part of the thigh, 25 to 27 minutes.
Step 6 Turn the broiler too high. Move the pan to the upper rack and broil, watching carefully, until the chicken is deeply browned, 2 to 5 minutes. Serve the chicken and vegetables with lemon wedges.
Credit to our good friends @eatingwell and slightly modified by our team of nutritionist @ahealthyview.
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