Roasted Lemon Chicken Thighs and Vegetables
Simple vegetables and subtle spice give this sheet-pan chicken dish its great flavor. Try with broccoli florets or diced sweet potatoes for a different take on a meal your family won't be able to get enough of!
Servings: 4
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 4 Stew's Naked Bone-in Chicken Thighs
- 1 teaspoon Stew's Thyme Leaves
- 1/2 teaspoon Stew's Kosher Salt, divided
- 1/2 teaspoon Stew's Fine Ground Black Pepper, divided
- 3 Tbsp. Stew's 100% Italian Extra Virgin Olive Oil
- 2 1/2 cups quartered or halved small Red Potatoes
- 2 1/2 cups chopped Carrots
- 1/4 teaspoon Stew's Smoked Paprika (optional)
- 1 small to medium Red Onion, cut into wedges
- 1 Lemon, cut into 4 wedges
Directions
Preheat oven to 450°F.
In a large bowl, stir together the thyme, ¼ teaspoon salt, ¼ teaspoon ground black pepper, and 1 Tbsp. olive oil.
Add the potatoes and carrots and toss to coat. Spread the mixture onto a rimmed baking pan.
In the same bowl, add the chicken and toss to coat. Place the chicken thighs on top of the vegetable mixture and sprinkle evenly with the paprika, if using. Nestle the onion and lemon wedges around the mixture.
Roast, stirring the vegetables occasionally until they are tender, and an instant-read thermometer inserted into the chicken reaches 165°F, about 30 minutes.