Oven-Roasted Lemon-Parsley Chicken Thighs with Carrots & Sweet Onions

Cozy, Italian-inspired comfort that still feels fresh: juicy chicken thighs roasted over baby carrots and onions, finished with lemon and parsley for that bright California winter citrus pop.

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Ingredients

Foster Farms Fresh & Natural Chicken Thighs Value Pack (on sale) 1 lb (about 2 large thighs) $1.99/lb (sale)
Kroger® Carrots Baby Cut Bag BIG Deal! 12 oz baby carrots $4.79 (3 lb)
Jumbo White Onions (on sale) 1 small onion, cut into wedges $0.99/lb (sale)
Parsley 1/2 bunch, chopped $0.99
Fresh Organic Lemon - Each 1 lemon (zest + juice) $1.29
Garlic 2 cloves, smashed $0.50
Olive oil 2 tbsp
Kosher salt 1 tsp (plus more to taste)
Black pepper 1/2 tsp

Instructions

Prep: Heat oven to 425°F. On a sheet pan, add 12 oz baby carrots and 1 small onion cut into wedges. Add 2 smashed garlic cloves, 2 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper; toss to coat.
Season chicken: Pat dry 1 lb chicken thighs (about 2 large). Season both sides with a pinch more salt and pepper. Nestle chicken thighs on top of the carrots and onions.
Roast: Roast at 425°F for 25–35 minutes, until chicken reaches 165°F internal and carrots are tender. (If you want extra browning, broil 1–2 minutes at the end.)
Finish: Zest and juice 1 lemon. Sprinkle lemon zest over the pan, then drizzle lemon juice over chicken and vegetables. Sprinkle with 1/2 bunch chopped parsley (about 1/4 cup).
Serve: Plate chicken with the roasted carrots and onions, spooning the pan juices over everything.

Health notes: ~650–800 calories per serving. High protein; lots of veg. Moderate fat (thighs); remove skin (if using skin-on) to reduce saturated fat.

Drink pairing: Roasted chicken with lemon and herbs pairs beautifully with medium-bodied whites or lighter reds. If you want white: Chardonnay (unoaked or lightly oaked) is excellent; for red: Pinot Noir is a classic. In CA, a Sonoma Coast Chardonnay or Russian River Valley Pinot Noir is a great local lane.

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