Garlic Lemon Chicken
Active Time: 15 min
Total Time: 45 min
Servings: 4
- Fleximat or Rectangular Mold
- Perforated Baking Sheet
- Mini Grater
- Mini whisk
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Ingredients
Ingredients:
- 3 Tablespoons French Pantry Lemon oil
- ½ Tablespoon fresh lemon zest (optional)
- 1 Tablespoon Roasted Garlic and Chive Herb Blend
- 1 Tablespoon Roasted Onion and Red Pepper
- 1/2 Teaspoon Ground Black Pepper (Pep Rally)
- 1/2 Teaspoon Sea salt (Sel Gris ground)
- 4 bone-in chicken thighs, trimmed of excess fat (about 1 1/2 pounds)
- 12 ounces potatoes, such as Yukon gold or red potatoes, cut into 1-inch chunks (about 3 cups)
- 3 medium carrots, peeled and cut into 4-inch sticks (about 1 1/2 cups)
- 1 small red onion, peeled and sliced
- 2 cups baby arugula (optional)
Instructions
Instructions:
- Preheat the oven to 425°F. Place a Fleximat or Rectangular Mold on a Perforated Baking Sheet
- In a large bowl, whisk together lemon oil, lemon zest, Roasted Garlic and Chive and Roasted Red Pepper Herb Blends, black pepper, and salt.
- Add chicken, potatoes, carrots, and onion; toss to coat evenly with the seasoning mixture. Arrange the chicken and veggies on the pan in a single layer.
- Roast on the middle to lower rack for 20 minutes. Rotate the pan and transfer it to the top rack—Roast for 20 minutes longer or until the chicken is cooked through and the veggies are tender. Remove from the oven; sprinkle arugula over the veggies, if using. Serve at once.
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