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Herb-Roasted Chicken Thighs with Seasonal Vegetables

Herb-Roasted Chicken Thighs with Seasonal Vegetables

Dinner
Prep Time
20min
Cook Time
40min
Servings
1
Calories
620
Chef's Note

For the juiciest chicken thighs, don't skip the step of tucking herb mixture under the skin. This creates a flavor barrier that keeps moisture in while crisping the skin. Feel free to swap vegetables based on what's in season - fennel, parsnips, or butternut squash all work beautifully in fall and winter.

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

  • 2 pieces bone-in, skin-on chicken thighs

  • 2 tablespoons olive oil

  • 1 sprig fresh rosemary

  • 3 sprigs fresh thyme

  • 3 cloves garlic

  • 1/2 medium lemon

  • 2 medium carrots

  • 4 ounces small red potatoes

  • 4 ounces brussels sprouts

  • 1/4 medium red onion

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon dried herbs de Provence

  • 1 teaspoon dijon mustard

  • 1/2 teaspoon honey

Instructions
  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat 2 chicken thighs dry with paper towels. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

  • 3

    In a small bowl, mix 1 tablespoon olive oil with 1 teaspoon Dijon mustard, 1/2 teaspoon honey, leaves from 1 sprig of rosemary (minced), and leaves from 2 sprigs of thyme (minced).

  • 4

    Rub the herb mixture all over the chicken thighs, including under the skin.

  • 5

    Peel and cut 2 medium carrots into 1-inch chunks. Quarter 4 ounces of small red potatoes. Trim and halve 4 ounces of brussels sprouts. Cut 1/4 red onion into wedges.

  • 6

    Mince 3 cloves of garlic and toss with the prepared vegetables, remaining 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon herbs de Provence in a bowl.

  • 7

    Arrange the vegetables in a single layer on a rimmed baking sheet. Place the seasoned chicken thighs on top, skin side up.

  • 8

    Cut 1/2 lemon into thin slices and tuck them among the vegetables. Add the remaining thyme sprig to the baking sheet.

  • 9

    Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.

  • 10

    If the chicken skin isn't crispy enough, broil for 2-3 minutes at the end of cooking time.

  • 11

    Let rest for 5 minutes before serving.

Nutrition Information (per serving)
620
Calories
42g
Protein
35g
Carbs
35g
Fat
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