Welcome to Free Daily Recipes. I’m Daniel, and today I’m sharing a one pan garlic lemon chicken with potatoes and vegetables.

You will need four bone‑in, skin‑on chicken thighs, two large potatoes cut into wedges, a mix of your favorite vegetables like carrots and green beans, two lemons, four garlic cloves, olive oil, salt and pepper.

First, preheat your oven to four hundred twenty‑five degrees Fahrenheit, which is about two hundred twenty degrees Celsius, so the heat is ready when you start assembling the pan.

While the oven warms, pat the chicken thighs dry, then rub each piece with a drizzle of olive oil, sprinkle with salt, pepper, and the minced garlic cloves, and set them aside.

Next, toss the potato wedges and vegetables with a little more olive oil, a pinch of salt and pepper, and the zest of one lemon, spreading everything evenly on a large rimmed baking sheet.

Place the seasoned chicken thighs on top of the vegetables, skin side up, and squeeze the juice of the remaining lemon over the whole pan, then slide it into the oven and roast for about thirty minutes, or until the chicken is golden and the potatoes are tender.

When the timer goes off, check that the chicken reaches an internal temperature of one hundred sixty five degrees Fahrenheit, let it rest a few minutes, then serve each thigh with a generous helping of the roasted vegetables and a fresh lemon wedge.

Find the full printable recipe at freedailyrecipes dot com. Thanks for listening, and see you in the next episode.