Name: Lemon-Herb Roasted Chicken with Glazed Carrots
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Healthy
Ingredients: 4 bone-in, skin-on chicken thighs; 1 lb carrots, peeled and sliced; 2 tablespoons olive oil; 1 lemon, sliced; 3 sprigs fresh rosemary; 4 cloves garlic, smashed; 1 tsp sea salt; 1/2 tsp black pepper

2Instructions

Quick Summary

This classic one-pan roast combines juicy chicken thighs with caramelizing carrots. It provides a balanced, high-protein meal that is perfect for weeknight dinners.

Ingredients

4 bone-in, skin-on chicken thighs
1 lb carrots, peeled and sliced into sticks
2 tablespoons olive oil
1 large lemon, sliced into rounds

3 sprigs fresh rosemary
4 cloves garlic, smashed
1 tsp sea salt
1/2 tsp cracked black pepper

Method

Preheat. Set your oven to 400°F (200°C).
Prepare. Arrange chicken and carrots on a large sheet pan. Toss with oil, salt, and pepper.
Arrange. Tuck lemon slices, garlic, and rosemary sprigs around the chicken.
Roast. Bake for 35–40 minutes until the chicken reaches an internal temperature of 165°F and carrots are fork-tender.

Stewart's Secret: Pat your chicken skin completely dry with a paper towel before oiling. Moisture is the enemy of crisp skin.

Nutrition Snapshot

Nutrient	Amount
Calories	450 kcal
Protein	32g
Fat	28g
Carbs	18g

Frequently Asked Questions

Can I use chicken breasts instead?

Yes, though reduce cooking time to 20–25 minutes to keep them moist.

Should I peel the carrots?

If they are organic, scrubbing them well is sufficient. Peeling is optional.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 3 days.

Lemon-Herb Roasted Chicken with Glazed Carrots

The Story

1Ingredients

2Instructions

Quick Summary

Ingredients

Method

Nutrition Snapshot

Frequently Asked Questions

Can I use chicken breasts instead?

Should I peel the carrots?

How do I store leftovers?

Nutrition Information

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Stewart Lucas

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