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–+ servings

One-Pan Lemon-Garlic Chicken with Winter Vegetables

January cooking should be warm, cozy, and forgiving. This is the kind of meal that makes your house smell amazing and your brain feel like it has its life together- without creating a humongous mess and a sink full of regrets. Why you’ll love this recipe - One pan - Minimal chopping - It works with whatever winter veg you’ve got (just chop things - Leftovers are actually good
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Servings: 4
Course: Main Courses
Ingredients Method Notes

Ingredients
  

  • Bone-in skin-on chicken thighs or breasts
  • Baby potatoes or chopped Yukon golds
  • Carrots
  • Red onion
  • Garlic yes, a lot
  • Lemon zest + juice
  • Olive oil
  • Salt + pepper
  • Italian seasoning or herbs de Provence
  • Optional: a handful of kale added at the end

Method
 

  1. Heat oven to 425.
  2. Toss chopped vegetables with olive oil, salt, pepper, and herbs. Spread on sheet pan. Make sure you chop vegetables approximately the same size.
  3. Nestle chicken into the veg. Pat chicken dry, season generously.
  4. Mix lemon juice + zest + minced garlic + olive oil. Drizzle over everything.
  5. Roast ~35–45 minutes until chicken is cooked through and veg is caramelized.
  6. Optional: toss kale onto the pan for the last 5 minutes.
  7. Finish with a squeeze of lemon.

Notes

With crusty bread (the best)
Over rice
With a simple green salad

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