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Lemon Herb Roasted Chicken with Seasonal Vegetables

Lemon Herb Roasted Chicken with Seasonal Vegetables

Dinner
Prep Time
20min
Cook Time
45min
Servings
4
Calories
520
Chef's Note

For extra crispy chicken skin, pat the thighs very dry before adding the herb butter, and avoid overcrowding the pan. You can customize the seasonal vegetables based on what's available - butternut squash, Brussels sprouts, or parsnips work beautifully in fall and winter.

Tags
chicken
dinner
roasted
herb
lemon
seasonal
vegetables
one-pan
gluten-free
dairy
Ingredients

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

  • 4 tablespoons unsalted butter, softened

  • 4 cloves garlic cloves, minced

  • 2 tablespoons fresh lemon zest

  • 3 tablespoons fresh lemon juice

  • 2 tablespoons fresh thyme leaves, chopped

  • 1 tablespoon fresh rosemary, chopped

  • 2 tablespoons fresh parsley, chopped

  • 1 tablespoon Dijon mustard

  • 1 teaspoon honey

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 pound baby potatoes, halved

  • 4 medium carrots, peeled and cut into 2-inch pieces

  • 2 medium zucchini, cut into 1-inch chunks

  • 1 large red bell pepper, cut into 1-inch pieces

  • 1 medium red onion, cut into wedges

  • 2 tablespoons olive oil

  • 1 whole lemon, sliced

Instructions
  • 1

    Preheat the oven to 425°F (220°C) and position a rack in the middle of the oven.

  • 2

    In a small bowl, combine 4 tablespoons of softened butter with 4 minced garlic cloves, 2 tablespoons of lemon zest, 1 tablespoon of lemon juice, 2 tablespoons of chopped thyme, 1 tablespoon of chopped rosemary, 1 tablespoon of chopped parsley, 1 tablespoon of Dijon mustard, 1 teaspoon of honey, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until well combined to create a compound butter.

  • 3

    Pat the 8 chicken thighs dry with paper towels. Gently loosen the skin on each thigh without detaching it completely.

  • 4

    Spread the herb butter mixture evenly under the skin of each chicken thigh, then smooth the skin back over. Season the outside of the chicken with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

  • 5

    In a large roasting pan or baking dish, toss 1 pound of halved baby potatoes, 4 cut carrots, 2 chunked zucchini, 1 large cut red bell pepper, and 1 medium red onion with 2 tablespoons of olive oil, the remaining 2 tablespoons of lemon juice, and the remaining 1 tablespoon of chopped parsley. Season with salt and pepper.

  • 6

    Arrange the vegetables in an even layer in the roasting pan. Place the chicken thighs on top of the vegetables, skin side up. Scatter the lemon slices around the chicken.

  • 7

    Roast in the preheated oven for 35-40 minutes, or until the chicken skin is golden and crispy and the internal temperature reaches 165°F (74°C). The vegetables should be tender and slightly caramelized.

  • 8

    If the chicken is done before the vegetables, remove the chicken and continue roasting the vegetables for an additional 5-10 minutes.

  • 9

    Let the chicken rest for 5 minutes before serving.

  • 10

    Serve each chicken thigh with a generous portion of the roasted vegetables, spooning any pan juices over the top.

Nutrition Information (per serving)
520
Calories
38g
Protein
24g
Carbs
32g
Fat
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