Crispy Lemon Chicken with Roasted Carrots
Crispy Lemon Chicken with Roasted Carrots
Golden, crispy-skinned chicken thighs with bright lemon and tender roasted carrots.
Servings: 2 | Prep: 15 min | Cook: 35 min | Calories: 480 per serving
Ingredients
Chicken
- 4 chicken thighs, bone-in, skin-on (~600g)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 lemon, half sliced, half for juice
- 4 cloves garlic, smashed
Roasted Carrots
- 4 medium carrots, cut into chunks
- 1 tbsp olive oil
- 1/2 tsp cumin
- Salt and pepper
Garnish
- Fresh parsley, chopped
Instructions
Preheat oven: Heat oven to 220°C (425°F).
Prep chicken: Pat chicken thighs completely dry with paper towels. Season generously with salt and pepper on both sides.
Prep carrots: Toss carrots with olive oil, cumin, salt, and pepper. Spread on one side of a large baking sheet.
Sear chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Place chicken skin-side down and cook 5-6 minutes without moving until skin is golden and crispy. Don’t flip.
Add aromatics: Scatter lemon slices and smashed garlic around the chicken.
Roast: Transfer skillet to oven alongside the carrot tray. Roast 25-30 minutes until chicken reaches 74°C (165°F) internal temperature and carrots are tender.
Finish: Squeeze remaining lemon half over the chicken. Let rest 5 minutes.
Serve: Plate chicken with roasted carrots and pan juices. Garnish with fresh parsley.
Notes
- Crispy skin tip: Drying the chicken thoroughly and starting skin-side down in a hot pan is key.
- Make ahead: Prep and season chicken up to 24 hours ahead; keep uncovered in fridge for even crispier skin.
- Variations: Add potatoes to the roasting tray, or swap carrots for parsnips.
Equipment Used
- Oven-safe skillet
- Baking sheet
- Meat thermometer
Nutrition (per serving)
| Nutrient | Amount |
|---|---|
| Protein | 42g |
| Carbs | 18g |
| Fat | 26g |
| Fiber | 4g |