Lemon Herb Chicken and Vegetable Tray

Ingredients

• 2 lb bone-in, skin-on chicken thighs, patted dry (907 g)
• 1 1/2 lb baby Yukon Gold potatoes, halved or quartered (680 g)
• 1 lb carrots, cut into half-inch diagonal pieces (454 g)
• 3 tbsp olive oil (41 g)
• 1 lemon, zested, wedged, plus 1 tbsp juice (140 g)
• 4 garlic cloves, finely grated (12 g)
• 1 tsp dried oregano (1 g)
• 1 tsp dried thyme (1 g)
• 1 1/4 tsp kosher salt, divided (7 g)
• 1/2 tsp black pepper, divided (1 g)
• 1/2 cup low-sodium chicken broth (120 g)
• 1/4 cup chopped fresh parsley (15 g)

Instructions

1. Heat pan. Place a rack in the center of the oven and heat to 425°F. Line a large rimmed sheet pan with parchment, then warm it in the oven for five minutes. A hot pan gives the potatoes a head start on browning.
2. Start potatoes. In a large bowl, toss potatoes with 1 tablespoon oil, lemon zest, oregano, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread cut-side down on the hot pan. Roast 15 minutes.
3. Season chicken. Meanwhile, rub chicken with 1 tablespoon oil, garlic, remaining 3/4 teaspoon salt, and remaining pepper. Toss carrots with the final tablespoon oil in the potato bowl, scraping in any herbs left behind.
4. Roast tray. Remove the pan, stir potatoes, and add carrots. Arrange chicken skin-side up among the vegetables, leaving space between pieces. Scatter lemon wedges around the tray. Roast 30 to 35 minutes, until potatoes are tender and chicken reaches 165°F in the thickest portion away from bone.
5. Rest chicken. Transfer chicken and vegetables to a platter. Rest chicken 10 minutes. Carefully pour pan drippings into a small saucepan, or use the sheet pan over low heat only if its manufacturer permits stovetop use.
6. Finish sauce. Add broth and lemon juice to drippings. Simmer, scraping browned bits, for two minutes. Stir in parsley. Taste, add pepper if needed, and spoon sauce around the chicken and vegetables before serving.

Notes

• For the best browning, choose a pan large enough to leave small gaps between potato pieces and chicken thighs. If your pan is smaller, use two pans and rotate their positions halfway through roasting.
• Chicken thighs vary in thickness, so begin checking at 30 minutes after they join the tray. Remove finished pieces first and let the vegetables continue roasting until tender.
• The parchment is optional, but it keeps cleanup manageable. Without it, deglaze the pan promptly with broth so the browned bits release into the sauce instead of sticking.

Nutrition Facts