Panko breadcrumbs make this healthy lemon-garlic chicken super-crispy on the outside, while a bit of mayonnaise amps up the juiciness of the thighs. And everything--including fingerling potatoes and carrots--cooks on one sheet pan, so this healthy dinner is super-easy to prep and clean up after too. You can swap out the potatoes and carrots for other vegetables, such as broccoli and parsnips, but just be sure to adjust the cooking time accordingly. Source:, October 2019

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Position oven racks in upper and middle positions. Preheat to 450 degrees F.

  • Toss potatoes and carrots in a large bowl with oil and 1/4 teaspoon each salt and pepper. Transfer to a large rimmed baking sheet; roast for 10 minutes.

  • Meanwhile, combine lemon zest, garlic, oregano and the remaining 1/2 teaspoon each salt and pepper in a small bowl. Rub the mixture under the skin of the chicken thighs.

  • Spread 1 teaspoon mayonnaise over each thigh. Pour panko on a plate. Firmly press the chicken pieces, skin-side down, into the panko.

  • After the vegetables have roasted for 10 minutes, add the chicken pieces to the pan. Continue roasting until the vegetables are tender and the chicken registers 165 degrees F when an instant-read thermometer is inserted in the thickest part of the thigh, 25 to 27 minutes.

  • Serve with lemon wedges.

Nutrition Facts

413 calories; 15.2 g total fat; 3.3 g saturated fat; 126 mg cholesterol; 660 mg sodium. 1007 mg potassium; 42 g carbohydrates; 7.1 g fiber; 7 g sugar; 27.7 g protein; 18990 IU vitamin a iu; 21 mg vitamin c; 38 mcg folate; 78 mg calcium; 2 mg iron; 61 mg magnesium;