Garlic Lemon Chicken

Garlic Lemon Chicken

This delicious recipe for Garlic Lemon Chicken pairs perfectly with Barry Manilow M Sparkling Blanc de Blancs.

Servings

4

Prep

15m

Cook

45m

Ingredients

  • 3 Tablespoons Vegetable oil

  • 1 Tablespoon Fresh lemon zest

  • 2 1/2 Teaspoons McCormick® Garlic Powder

  • 1 1/2 Teaspoon 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)

Directions

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.


*Recipe and Photo Courtesy of McCormick & Company, Inc.

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