Crispy Lemon Garlic Chicken Thighs with Roasted Potatoes & Carrots
Panko breadcrumbs make this healthy lemon-garlic chicken super-crispy on the outside, while a bit of mayonnaise amps up the juiciness of the thighs. And everything--including fingerling potatoes and carrots--cooks on one sheet pan, so this healthy dinner is super-easy to prep and clean up after too. You can swap out the potatoes and carrots for other vegetables, such as broccoli and parsnips, but just be sure to adjust the cooking time accordingly.
Ingredients
- 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