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


Recipe Summary

25 mins
50 mins


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.

  • Turn the broiler to high. Move the pan to the upper rack and broil, watching carefully, until the chicken is deeply browned, 2 to 5 minutes. Serve the chicken and vegetables with lemon wedges.

Nutrition Facts

1 thigh & 1 cup vegetables each
413 calories; protein 27.7g; carbohydrates 42g; dietary fiber 7.1g; sugars 7.2g; fat 15.2g; saturated fat 3.3g; cholesterol 125.8mg; vitamin a iu 18989.9IU; vitamin c 21.3mg; folate 37.9mcg; calcium 77.9mg; iron 2.5mg; magnesium 60.7mg; potassium 1006.9mg; sodium 659.7mg; thiamin 0.3mg.

3 lean protein, 2 starch, 2 vegetable, 1 1/2 fat