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Lemon-Thyme Roasted Chicken with Glazed Root Vegetables

Lemon-Thyme Roasted Chicken with Glazed Root Vegetables

Dinner
Prep Time
25min
Cook Time
1h
Servings
3
Calories
420
Chef's Note

For extra flavor, try brining the chicken thighs in a solution of 1/4 cup salt dissolved in 4 cups of water for 2 hours before marinating. This simple step ensures juicier, more flavorful chicken. Pat dry thoroughly before proceeding with the recipe.

Tags
chicken
root vegetables
dairy-free
egg-free
one-pan
dinner
roasted
lemon
thyme
gluten-free
Ingredients

  • 6 pieces boneless, skinless chicken thighs

  • 2 tablespoons fresh thyme

  • 2 whole lemons

  • 4 cloves garlic cloves

  • 3 tablespoons olive oil

  • 3 medium carrots

  • 2 medium parsnips

  • 1 large sweet potatoes

  • 1 medium red onion

  • 2 tablespoons maple syrup

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon dijon mustard

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 sprig fresh rosemary

  • 1/4 cup vegetable broth

Instructions
  • 1

    Preheat oven to 400°F (200°C).

  • 2

    In a large bowl, zest one lemon, then juice both lemons into the bowl.

  • 3

    Mince 4 garlic cloves and add to the lemon juice along with 2 tablespoons of olive oil, 1 tablespoon of fresh thyme leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.

  • 4

    Add the 6 chicken thighs to the marinade, coat thoroughly, and let sit for 15 minutes while preparing vegetables.

  • 5

    Peel and cut 3 carrots, 2 parsnips, and 1 sweet potato into 1-inch chunks. Slice 1 red onion into wedges.

  • 6

    In a small bowl, whisk together 1 tablespoon olive oil, 2 tablespoons maple syrup, 1 tablespoon balsamic vinegar, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  • 7

    Place the cut vegetables in a large roasting pan, pour the maple mixture over them, and toss to coat evenly.

  • 8

    Arrange the marinated chicken thighs on top of the vegetables. Pour any remaining marinade over the chicken.

  • 9

    Scatter 1 tablespoon fresh thyme leaves and 1 sprig of rosemary over everything.

  • 10

    Pour 1/4 cup vegetable broth into the bottom of the pan.

  • 11

    Roast in the preheated oven for 40 minutes, then increase temperature to 425°F (220°C) and roast for an additional 10-15 minutes until chicken is golden brown and vegetables are caramelized.

  • 12

    Check that chicken has reached an internal temperature of 165°F (74°C).

  • 13

    Let rest for 5 minutes before serving, spooning the pan juices over the chicken and vegetables.

Nutrition Information (per serving)
420
Calories
32g
Protein
35g
Carbs
18g
Fat
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