Lemon Herb Roasted Chicken with Seasonal Vegetables
30min
1h 15min
3
520
Chef's Note
For the most flavorful results, marinate the chicken for up to 4 hours in the refrigerator. The key to perfectly crispy skin is ensuring the chicken is completely dry before applying the marinade and not overcrowding the pan. If you don't have all the fresh herbs, you can substitute with dried herbs at a ratio of 1:3 (1 teaspoon dried for 3 teaspoons fresh).
Tags
Ingredients
6 pieces bone-in, skin-on chicken thighs
2 whole lemons
3 sprigs fresh rosemary
6 sprigs fresh thyme
4 leaves fresh sage
6 cloves garlic
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
3 medium carrots
2 medium parsnips
1 large red onion
12 ounces baby potatoes
1 medium fennel bulb
2 teaspoons kosher salt
1 teaspoon black pepper
1/4 cup white wine
1/4 cup chicken broth
2 tablespoons fresh parsley
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Pat 6 chicken thighs dry with paper towels. Place them in a large bowl.
- 3
Zest 1 lemon and add the zest to a small bowl. Cut both lemons in half, reserving one half for juicing and the rest for roasting.
- 4
In the bowl with the lemon zest, add 2 tablespoons of olive oil, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, 3 minced garlic cloves, 1 teaspoon of finely chopped rosemary, 1 teaspoon of thyme leaves, and 1 teaspoon of finely chopped sage. Squeeze in the juice from half a lemon. Whisk to combine.
- 5
Pour the marinade over the chicken thighs, ensuring they are well coated. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Allow to marinate for 15 minutes while preparing the vegetables.
- 6
Peel and cut 3 carrots and 2 parsnips into 2-inch pieces. Quarter 1 red onion. Halve the baby potatoes if they're larger than bite-size. Trim and quarter 1 fennel bulb, removing the tough core.
- 7
In a large roasting pan, toss the prepared vegetables with 1 tablespoon of olive oil, remaining 3 minced garlic cloves, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.
- 8
Arrange the vegetables in an even layer in the roasting pan. Place the marinated chicken thighs on top, skin side up. Tuck the remaining lemon halves, 2 sprigs of rosemary, 5 sprigs of thyme, and 3 sage leaves among the vegetables and chicken.
- 9
Roast in the preheated oven for 45 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
Place the roasting pan with the vegetables on the stovetop over medium heat. Add 1/4 cup of white wine and 1/4 cup of chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 5 minutes until slightly reduced.
- 12
Return the chicken to the pan, nestling it among the vegetables. Garnish with 2 tablespoons of chopped fresh parsley before serving.
Nutrition Information (per serving)
520
38g
32g
25g
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