Crispy Lemon-Garlic Chicken Thighs with Roasted Potatoes & Carrots

eatingwell.com

Martha

1 pound fingerling potatoes, halved lengthwise

1 pound carrots, cut into 3-inch lengths

1 tablespoon extra-virgin olive oil

¾ teaspoon salt, divided

¾ teaspoon ground pepper, divided

1 lemon, zested then cut into wedges, divided

3 cloves garlic, minced

1 tablespoon chopped fresh oregano

4 bone-in chicken thighs (1 ¾ pounds), trimmed

4 teaspoons mayonnaise

½ cup panko breadcrumbs

Directions at eatingwell.com

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