Herb-Roasted Chicken with Seasonal Vegetables

Preheat the oven to 400°F (200°C).

Finely chop 1/4 cup of fresh parsley leaves, 1 sprig of rosemary, and the leaves from 2 sprigs of thyme. Mince 3 cloves of garlic. Zest the lemon and then cut it in half.

In a small bowl, make the herb marinade by combining the chopped herbs, minced garlic, lemon zest, 2 tablespoons of olive oil, 1 tablespoon of Dijon mustard, 1 teaspoon of honey, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper.

Pat the chicken thighs dry with paper towels. Gently loosen the skin on each thigh without removing it completely.

Rub about 2/3 of the herb marinade under the skin of the chicken thighs and the remainder over the outside. Place in a large baking dish and let marinate at room temperature for 15 minutes.

Meanwhile, peel and cut the carrots and parsnips into 2-inch pieces. Cut the red onion into 8 wedges. Halve the baby potatoes if they're larger than 1 inch in diameter.

In a large bowl, toss the prepared vegetables with 1 tablespoon of olive oil, remaining 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and the leaves from the remaining rosemary and thyme sprigs.

Arrange the vegetables around the chicken in the baking dish. Pour 1/2 cup of chicken broth into the bottom of the dish (not over the chicken).

Squeeze the juice from half the lemon over the chicken and vegetables. Place the squeezed lemon half and the remaining half lemon in the baking dish.

Roast in the preheated oven for 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. Baste the chicken with the pan juices halfway through cooking.

If needed, broil for the last 2-3 minutes to crisp up the chicken skin.

Let rest for 5 minutes before serving. Mince the remaining parsley and sprinkle over the dish just before serving. Spoon some of the pan juices over the chicken and vegetables.