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Herb-Roasted Chicken Thighs with Seasonal Vegetables

Herb-Roasted Chicken Thighs with Seasonal Vegetables

Dinner
Prep Time
25min
Cook Time
45min
Servings
4
Calories
580
Chef's Note

For the juiciest chicken thighs, let them come to room temperature for about 20 minutes before cooking. If you don't have all three fresh herbs, you can substitute with 1 tablespoon of dried Italian herb blend. The key to this dish is allowing the chicken skin to get crispy while the vegetables underneath absorb all the delicious drippings.

Tags
chicken
roasted
dinner
one-pan
comfort food
high protein
seasonal
herbs
weeknight
gluten-free
Ingredients

  • 8 pieces (about 2.5 lbs) bone-in, skin-on chicken thighs

  • 1.5 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 2 sprigs fresh rosemary

  • 4 sprigs fresh thyme

  • 6 leaves fresh sage leaves

  • 6 cloves garlic

  • 1 whole lemon

  • 3 tablespoons olive oil

  • 1 tablespoon Dijon mustard

  • 1 tablespoon honey

  • 4 medium carrots

  • 2 medium parsnips

  • 1 large red onion

  • 1 pound baby potatoes

  • 1/4 cup dry white wine

  • 1/4 cup chicken broth

  • 1 tablespoon unsalted butter

Instructions
  • 1

    Preheat your oven to 425°F (220°C) and position a rack in the middle of the oven.

  • 2

    Pat 8 chicken thighs dry with paper towels. Season both sides with 1.5 teaspoons kosher salt and 1 teaspoon black pepper.

  • 3

    Finely chop 2 sprigs of rosemary, 4 sprigs of thyme, and 6 sage leaves. Mince 4 cloves of garlic. Zest the lemon and then cut it in half.

  • 4

    In a small bowl, mix 2 tablespoons olive oil with the chopped herbs, minced garlic, lemon zest, 1 tablespoon Dijon mustard, and 1 tablespoon honey to create an herb paste.

  • 5

    Rub the herb paste all over the chicken thighs, making sure to get some under the skin for maximum flavor.

  • 6

    Peel and cut 4 carrots and 2 parsnips into 2-inch pieces. Cut 1 large red onion into wedges. Halve 1 pound of baby potatoes.

  • 7

    In a large roasting pan or baking dish, toss the prepared vegetables with 1 tablespoon olive oil, salt, and pepper.

  • 8

    Arrange the seasoned chicken thighs on top of the vegetables, skin side up. Squeeze half the lemon over everything.

  • 9

    Roast in the preheated oven for 35 minutes, or until the chicken skin is golden and crispy and the internal temperature reaches 165°F (74°C).

  • 10

    Remove the chicken from the pan and set aside, tented with foil to keep warm.

  • 11

    If the vegetables aren't fully tender, return them to the oven for an additional 10 minutes while the chicken rests.

  • 12

    Place the roasting pan with the vegetables on the stovetop over medium heat. Add 1/4 cup white wine and 1/4 cup chicken broth, scraping up any browned bits from the bottom of the pan.

  • 13

    Simmer for 2-3 minutes until slightly reduced, then stir in 1 tablespoon butter and the juice from the remaining lemon half.

  • 14

    Crush the remaining 2 cloves of garlic and add to the sauce, stirring until fragrant, about 30 seconds.

  • 15

    Return the chicken to the pan, spooning some of the sauce over the top. Garnish with any remaining fresh herbs and serve hot.

Nutrition Information (per serving)
580
Calories
42g
Protein
32g
Carbs
28g
Fat
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