15m
PREP TIME
45m
COOK TIME
356
CALORIES
12
INGREDIENTS
15m
PREP TIME
45m
COOK TIME
356
CALORIES
12
INGREDIENTS
Ingredients 4 Servings
- 3 tablespoons vegetable oil
- 1 tablespoon fresh lemon zest
- 2 1/2 teaspoons McCormick® Garlic Powder
- 1 1/2 teaspoons McCormick® Onion Powder
- 1/2 teaspoon McCormick® Oregano Leaves
- 1/2 teaspoon McCormick® Pure Ground Black Pepper
- 1/2 teaspoon salt
- 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
- 1 Preheat oven to 425°F. Mix oil, lemon zest, garlic, onion, oregano, black pepper and salt in large bowl. Add chicken, potatoes, carrots and onion; toss to coat evenly with seasoning mixture.
- 2 Place large rimmed sheet pan on lowest rack in oven; heat 5 minutes. Carefully remove pan from oven and arrange chicken and veggies on pan in single layer.
-
3
Roast on bottom rack 20 minutes. Rotate pan and transfer to top rack. Roast 20 minutes longer, or until chicken is cooked through and veggies are tender. Remove from oven; sprinkle arugula over vegetables if using. Serve immediately.
Test Kitchen Tip: Swap in your favorite variety of baby potatoes, cut in half, in place of cubed potatoes.
NUTRITION INFORMATION
(per Serving)
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
