Lemon Potatoes & Carrots (Oven Roasted)

Our oven roasted, lemon potatoes & carrots recipe is seriously tasty and so easy to make. The vegetables are zesty and roasted to perfection, pairs perfectly with some pork chops, chicken and more!

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This recipe is inspired by a dish my mom made a lot growing up. The ingredients are affordable and it is delicious. Serve the lemon potatoes & carrots as a side dish along with some protein for dinner or lunch!

Here’s what you’ll need:

• carrots
• large russet potatoes
• lemons
• olive oil
• garlic cloves
• dried oregano
• kosher salt
• dried rosemary
• black pepper
• chili flakes
• chicken broth or stock
• Cast iron Skillet

The lemon potatoes & carrots in this dish get slightly browned on the outside and very soft on the inside. The lemon sauce gives everything a satisfying sour and savory taste. This is one of my favorite ways to eat vegetables!

Make this cast iron skillet recipe and your house will be filled with the greatest smell! The tangy lemony sauce and perfectly roasted vegetables are so tasty. The leftovers are delicious served cold too!

Baked Lemon Potatoes & Chicken Thighs

Servings: 2-3

Ingredients

• 2 Large carrots, cut into 1 inch chunks
• 3 russet potatoes, peeled, cut longwise and then quartered to 1 inch pieces
• 1/2 cup lemon juice (fresh)
• 1/4 cup olive oil
• 3 large garlic cloves, minced
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/2 tsp dried rosemary
• 1/2 black pepper
• 1/4 tsp chili flakes
• 3/4 chicken broth
• cooking oil for greasing
• Optional: lemon slices for serving

Instructions

1. Preheat the oven to 425 degrees F. adjust oven to middle top rack position. Lightly oil a 10 inch cast iron skillet
2. In large bowl, add the carrots and potatoes. In a small bowl, mix together the lemon juice, olive oil, minced garlic, oregano, salt, rosemary, black pepper, and chili flakes. Add the lemon mixture to the carrot and potatoes. Mix until evenly coated.
3. Add the potatoes and carrot to the prepared skillet. Evenly pour the chicken broth over the carrots and potatoes. Bake on the middle top rack for 20 minutes.
4. Remove the cast iron from the oven & mix the potatoes & carrots, scraping up the browned bits on the bottom. Add the skillet back to the oven and bake until another 25 minutes more.
5. Remove the skillet from the oven. Increase the oven to broil.
6. Give the potatoes and carrots another good toss in the pan, scraping up the bits on the bottom. Broil the potatoes for another 3-5 minutes, until the potatoes are slightly browned on the outside and soft on the inside.
7. Serve the carrots and potatoes with any leftover juices in the pan. Enjoy with lemon slices!