Crispy Lemon Garlic Chicken Thighs with Roasted Potatoes Carrots
Ingredients
- 1 pound fingerling potatoes, halved lengthwise
- 1 pound carrots, cut into 3-inch lengths
- 1 tablespoon extra-virgin olive oil
- ¾ teaspoon salt, divided
- ¾ teaspoon ground pepper, divided
- 1 lemon, zested then cut into wedges, divided
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh oregano
- 4 bone-in chicken thighs (1 3/4 pounds), trimmed
- 4 teaspoons mayonnaise
- ½ cup panko breadcrumbs
Instructions
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