Name: Lemon-Garlic Chicken Thighs with Potatoes and Carrots
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 pound small multicolored potatoes, sliced 1/4 inch thick; 1 pound multicolored carrots, sliced 1/4 inch thick; Kosher salt and freshly ground black pepper; 4 bone-in, skin-on chicken thighs (about 2 pounds); 2 tablespoons unsalted butter; 1 head garlic, split horizontally; 1 small lemon, halved crosswise and thinly sliced; 1/4 teaspoon crushed red pepper flakes; 1/4 cup fresh flat-leaf parsley leaves

Directions

Preheat the oven to 425 degrees F.
Put the potatoes and carrots in a medium pot, cover with 1 inch of water and season with salt. Bring to a boil over high heat, then immediately drain and set aside.
Meanwhile, sprinkle the chicken with salt and black pepper. Melt the butter in a Food Network™ 13-in. Pre-Seasoned Cast-Iron Skillet over medium-high heat. Add the chicken skin-side down and the garlic cut-side down. Cook until both are golden brown, about 6 minutes. Transfer the chicken to a plate.
Add the potatoes, carrots and lemon to the skillet and cook, stirring occasionally, until the potatoes start to brown, about 6 minutes. Sprinkle with the red pepper flakes, 1 teaspoon salt and some pepper. Put the chicken on top of the vegetables skin-side up and roast in the oven until the chicken registers 165 degrees F on an instant-read thermometer and the potatoes are golden, about 20 minutes. Sprinkle with the parsley before serving.

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Lemon-Garlic Chicken Thighs with Potatoes and Carrots

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