Lemon Pepper Chicken Thigh Dinner
This is a super easy and super tasty dinner! I wanted to make a nice Sunday dinner today, but I also needed something that I could throw together in a hurry, and this recipe fit the bill.
Chicken thighs, potatoes, carrots and mushrooms all go into one roasting pan, and it takes less than an hour to prep and cook. I used only 4 thighs for this dinner because they were fairly large thighs. The chicken came out very moist and tender, and the veggies roasted beautifully! This one is definitely a keeper!
4-6 Chicken Thighs
6 cloves of garlic, smashed
1 bag of baby carrots
4-5 medium red potatoes, quartered
10-12 medium size Cremini mushrooms – cut in half
3 tablespoons butter
¼ teaspoon Garlic powder
Salt & pepper
Preheat the oven to 400°.
Wash and pat dry the chicken thighs. Trim off any extra fat or skin. Once the skin is dry, sprinkle with salt, pepper and lemon pepper. Place the seasoned chicken thighs skin-up in a roasting pan. I lined my pan with non-stick aluminum foil for easier cleaning. Drizzle some olive oil on the foil before placing the chicken thighs on top.
Cut the potatoes into wedges. Baby carrots can be used “as is”. If you prefer to use regular carrots, peel them and cut into pieces. Cut the mushrooms in half, or in quarters if they are big. Scatter the veggies and the garlic around the chicken thighs in the roasting pan.
Mix the butter and ¼ cup of olive oil together in a small bowl and microwave to melt the butter. Use this to drizzle over the vegetables and season with salt, pepper, lemon pepper, Italian seasoning and garlic powder.
Bake at 400° for about 40 minutes or until the chicken registers 165°. If the chicken skin is not brown and crisp at this point, place under the broiler for several minutes till everything is nicely roasted.
Prep time: 10 minutes
Cook time: 40 minutes