Lemon-Garlic Chicken Thighs with Roasted Carrots and Herbed Rice Pilaf

Preheat oven to 425°F (220°C).

Pat chicken thighs dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Peel and cut carrots into 2-inch sticks. Place on a baking sheet.

Peel and mince 3 garlic cloves. Zest the lemon, then cut half into thin slices and the other half into wedges for serving.

In a large oven-safe skillet, heat 2 tablespoons olive oil over medium-high heat. Place chicken thighs skin-side down and sear for 5 minutes until golden brown.

Flip chicken thighs, add lemon slices, 1 sprig of rosemary, 1 sprig of thyme, and 2 minced garlic cloves to the pan. Transfer skillet to the oven and bake for 20 minutes or until chicken reaches 165°F internally.

Toss carrots with 1 tablespoon olive oil, remaining minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on the baking sheet and roast in the oven for 20 minutes, stirring halfway through.

While chicken and carrots cook, rinse rice under cold water until water runs clear.

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add remaining minced garlic and sauté for 30 seconds until fragrant.

Add rice to the saucepan and stir to coat with oil. Pour in chicken broth, add 1/4 teaspoon salt, remaining rosemary and thyme sprigs. Bring to a boil.

Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and rice is tender.

Remove herb sprigs from rice. Stir in lemon zest.

Serve chicken thighs with roasted carrots and herbed rice pilaf. Garnish with lemon wedges.