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 3/4 pounds), trimmed 4 teaspoons mayonnaise ½ cup panko breadcrumbs
STEP-1
Position oven racks in upper and middle positions. Preheat to 450 degrees F.
STEP-2
Toss potatoes and carrots in a large bowl with oil and 1/4 teaspoon each salt and pepper. Transfer to a large rimmed baking sheet; roast for 10 minutes.
STEP-3
Meanwhile, combine lemon zest, garlic, oregano and the remaining 1/2 teaspoon each salt and pepper in a small bowl. Rub the mixture under the skin of the chicken thighs.
STEP-4
Spread 1 teaspoon mayonnaise over each thigh. Pour panko on a plate. Firmly press the chicken pieces, skin-side down, into the panko.
STEP-5
After the vegetables have roasted for 10 minutes, add the chicken pieces to the pan. Continue roasting until the vegetables are tender and the chicken registers 165 degrees F when an instant-read thermometer is inserted in the thickest part of the thigh, 25 to 27 minutes.
STEP-6
Turn the broiler to high. Move the pan to the upper rack and broil, watching carefully, until the chicken is deeply browned, 2 to 5 minutes. Serve the chicken and vegetables with lemon wedges.