Herb-Roasted Chicken with Lemon Garlic Vegetables
25min
1h 5min
3
485
Chef's Note
For extra flavor, marinate the chicken in the herb mixture for 2-4 hours before cooking. If you don't have fresh herbs, substitute with 1/3 the amount of dried herbs. The vegetables on the bottom will absorb all the delicious chicken juices, creating a self-basting effect that keeps everything moist and flavorful.
Tags
Ingredients
6 pieces bone-in, skin-on chicken thighs
3 tablespoons olive oil
2 sprigs fresh rosemary
4 sprigs fresh thyme
3 leaves fresh sage
6 cloves garlic
2 whole lemons
1 pound baby potatoes
3 medium carrots
1 medium red onion
1 medium zucchini
1 cup cherry tomatoes
1/4 cup white wine
1/4 cup chicken broth
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon paprika
1 tablespoon dijon mustard
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a small bowl, mix 2 tablespoons of olive oil with 1 tablespoon of finely chopped rosemary, 1 tablespoon of thyme leaves, 1 tablespoon of chopped sage, 3 minced garlic cloves, the zest of 1 lemon, 1 tablespoon of Dijon mustard, 1 tablespoon of kosher salt, 1 teaspoon of black pepper, 1 teaspoon of dried oregano, and 1/2 teaspoon of paprika.
- 3
Pat the 6 chicken thighs dry with paper towels. Gently loosen the skin without removing it completely, and rub about half of the herb mixture under the skin. Rub the remaining mixture over the outside of the chicken.
- 4
Cut the baby potatoes in half and slice the 3 carrots into 1/2-inch rounds. Cut the red onion into wedges, slice the zucchini into 1/2-inch half-moons, and halve the cherry tomatoes.
- 5
In a large bowl, toss the vegetables with 1 tablespoon of olive oil, 3 minced garlic cloves, juice of 1 lemon, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- 6
Arrange the vegetables in a large roasting pan. Pour 1/4 cup of white wine and 1/4 cup of chicken broth over the vegetables.
- 7
Place the seasoned chicken thighs on top of the vegetables, skin side up. Cut the remaining lemon into quarters and nestle them among the vegetables and chicken.
- 8
Roast in the preheated oven for 45 minutes, then increase the temperature to 425°F (220°C) and roast for an additional 15-20 minutes until the chicken skin is crispy and golden, and the internal temperature reaches 165°F (74°C).
- 9
Remove from the oven and let rest for 5 minutes. Garnish with any remaining fresh herbs before serving.
Nutrition Information (per serving)
485
32g
28g
26g
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