Recipe: Sheet Pan Lemon-Thyme Chicken With Roasted Root Vegetables

Serves 4.

Note: Roasting the lemon gives the other root vegetables a bright flavor and releases juice in the pan that can be drizzled over the chicken for an elegant, but easy sauce. From Meredith Deeds.

• 4 chicken thighs

• 3/4 tsp. salt, divided

• 1/2 tsp. freshly ground black pepper, divided

• 3 tbsp. olive oil

• 2 garlic cloves, minced

• Zest of 1 lemon

• 3 medium carrots, cut diagonally into 2-in. pieces

• 10 baby Yukon Gold potatoes, scrubbed and cut in half

• 1 medium red onion, cut into 8 wedges

• 1 lemon, cut into 8 wedges (you can use the lemon you just zested)

Preheat the oven to 425 degrees. Season both sides of the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.

In a small bowl, whisk together the olive oil, garlic, thyme, lemon zest and the remaining salt and pepper.

Arrange the chicken, skin side up, on 1 side of the baking sheet. Brush with the seasoned olive oil.

In a large bowl, combine the carrots, potatoes, onion and lemon wedges. Toss with the remaining olive oil mixture and arrange on the other side of the baking sheet.