Lemon-Garlic Roasted Chicken Thighs with Seasonal Vegetables
20min
45min
4
520
Chef's Note
For the juiciest chicken thighs, let them rest at room temperature for 15 minutes before cooking. Also, don't crowd the baking sheet - if necessary, use two pans to ensure the vegetables roast properly instead of steaming. The vegetables on the bottom will absorb all the delicious chicken drippings for maximum flavor!
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Ingredients
8 pieces (about 3 lbs) bone-in, skin-on chicken thighs
2 medium lemons
6 cloves garlic cloves
2 sprigs fresh rosemary
4 sprigs fresh thyme
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
4 medium carrots
2 medium parsnips
1 large red onion
12 ounces Brussels sprouts
1 pound baby potatoes
1.5 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried oregano
1/4 cup white wine
1/4 cup chicken broth
2 tablespoons fresh parsley
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Pat chicken thighs dry with paper towels. Season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika.
- 3
Zest one lemon and set aside. Cut both lemons in half, squeezing the juice from one lemon into a small bowl.
- 4
Mince 4 garlic cloves and combine with lemon zest, lemon juice, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, and the leaves from 1 sprig of rosemary (finely chopped).
- 5
Place chicken thighs in a large bowl and pour the marinade over them. Toss to coat evenly and let marinate while preparing vegetables.
- 6
Peel and cut carrots and parsnips into 2-inch pieces. Quarter the red onion. Trim Brussels sprouts and cut in half. Cut baby potatoes in half (or quarter if large).
- 7
Toss all vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 2 cloves of minced garlic in a large bowl.
- 8
Arrange vegetables in a single layer on a large rimmed baking sheet. Place marinated chicken thighs on top of the vegetables, skin side up.
- 9
Cut the remaining lemon into thin slices and tuck them among the chicken and vegetables. Add remaining rosemary and thyme sprigs scattered throughout the pan.
- 10
Roast in the preheated oven for 35 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- 11
Remove the chicken and vegetables to a serving platter and cover loosely with foil.
- 12
Place the baking sheet on the stovetop over medium heat. Add 1/4 cup white wine and 1/4 cup chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until slightly reduced.
- 13
Pour the pan sauce over the chicken and vegetables. Garnish with 2 tablespoons chopped fresh parsley before serving.
Nutrition Information (per serving)
520
38g
32g
25g
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