One Pan Lemon Roasted Chicken

INGREDIENTS

For the Marinade / Sauce: (½ of this for the Marinade and ½ for the Sauce)

• 1 cup Garlic Olive Oil
• 2 tablespoons Dijon Mustard
• 8 Garlic Cloves chopped
• 2 teaspoons Red Chili Flakes (carefully measured)
• 2 tablespoons Dried Herbes de Provence
• 2 teaspoons Dried Oregano
• 2 teaspoons Salt
• 1 teaspoons Black Pepper
• Juice of 2 Lemons
• 2 tablespoons White Balsamic Vinegar Chef used Sicilian Lemon White Balsamic

For the Chicken and Vegetables:

• 8 Chicken Thighs, boneless and skinless
• 4 to 6 large Carrots peeled cut into slices about 3/16 “(6mm) thick max
• 1 pound Russet Potatoes, peeled and cut into 6 to 8 wedges
• Fresh Thyme a few sprigs (optional)

DIRECTIONS

Prepare the Marinade / Sauce:

1. In a bowl large enough to add the chicken, prepare the marinade by combining olive oil, mustard, garlic, chili flakes, dried herbes de Provence, dried oregano, salt, black pepper, lemon juice, and white balsamic vinegar.
2. One Pan Lemon Roasted Chicken - prepare the marinade
3. Whisk until well mixed and add remove and reserve about ½ for the mixture for the vegetables.  
4. One Pan Lemon Roasted Chicken - add fresh thyme sprigs
5. Add the chicken thighs ensuring they are well coated. Marinate in the refrigerator for 2-3 hours max 8 hours.  
6. One Pan Lemon Roasted Chicken - Add the chicken thighs
7. Preheat the Oven to 375°F (190°C)

Prepare the Chicken and Vegetables:

1. Prepare the vegetables by cutting the carrots into slices and the potatoes into wedges.
2. Place the vegetables in a large baking dish or lasagna pan, and pour the extra marinade/sauce over them to coat. 
3. Place the marinated chicken thighs on top of the vegetables.
4. Roast in the preheated oven for one 1 hour, or until the chicken reaches an internal temperature of 185°F (85°C) and the vegetables are tender.
5. If using, add fresh thyme sprigs during the last 15 minutes of roasting.
6. Remove from the oven and let rest for a few minutes before serving. 
7. Serve the chicken thighs with the roasted vegetables, and drizzle with any remaining pan juices for extra flavor.
8. Enjoy your delicious, lemony roasted chicken with vegetables, perfect for a cozy dinner.

PRO-TIPS

Marinate for Maximum Tenderness 

If you want your lemon-roasted chicken to be extra tender and juicy, I highly recommend marinating it for a few hours. Just a simple marinade with olive oil, a splash of white balsamic vinegar (never use white vinegar; that’s for cleaning floors!), some lemon juice for that bit of acidity, and a mix of dried herbs like oregano, thyme, and rosemary will do wonders.

You don’t need to marinate for long — two to three hours is perfect. But don’t go overboard; too long, and the chicken might get mushy. And remember, always use a marinade that tastes good; if it’s not tasty on its own, it won't do your chicken any favors!

Bonus Pro-Tip: Roast Everything Together

To save on time and dishes, roast everything together in one pot — chicken, potatoes, carrots, you name it. Place the vegetables at the bottom of the pan so they soak up all those delicious chicken drippings while they cook. The juices from the chicken will flavor the vegetables, giving you a complete meal in one go.

And don’t worry about the dark meat; you can cook it up to 180 degrees F, and it will still be juicy and tender. The magic happens when everything cooks together, so grab that lasagna pan, pile it all in, and let the oven do the work!