Herb-Crusted Chicken with Roasted Root Vegetables & Citrus Glaze
20min
45min
3
520
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Chef's Note
For the crispiest chicken skin, make sure to thoroughly pat the thighs dry before adding the herb crust. The key to perfect roasted root vegetables is to cut them into similar-sized pieces so they cook evenly. If you prefer a more intense citrus flavor, add a splash of grapefruit juice to the finished dish just before serving.
Tags
Ingredients
6 pieces bone-in, skin-on chicken thighs
1 pound russet potatoes
3 medium carrots
2 medium parsnips
1 medium red onion
2 sprigs fresh rosemary
4 sprigs fresh thyme
1/4 cup fresh parsley
1 large grapefruit
2 tablespoons honey
1 tablespoon Dijon mustard
3 cloves garlic
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Wash and peel the carrots and parsnips. Cut them into 2-inch long pieces, about 1/2-inch thick.
- 3
Wash the potatoes and cut them into 1-inch cubes, leaving the skin on for texture.
- 4
Peel the red onion and cut into 1-inch wedges.
- 5
Place all the vegetables in a large bowl and toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 6
Spread the vegetables on a large rimmed baking sheet, leaving space for the chicken. Add 1 sprig of rosemary and 2 sprigs of thyme scattered among the vegetables.
- 7
Pat the chicken thighs dry with paper towels. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 8
Mince the garlic cloves and strip the leaves from the remaining rosemary and thyme sprigs. Chop the herbs finely and mix with the minced garlic.
- 9
Rub the chicken skin with the remaining 1 tablespoon olive oil, then press the herb-garlic mixture onto the skin side of each thigh.
- 10
Place the chicken, skin side up, among the vegetables on the baking sheet.
- 11
Roast for 35-40 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized. If the chicken skin isn't crisp enough, broil for 2-3 minutes at the end.
- 12
While the chicken and vegetables are roasting, prepare the citrus glaze. Zest the grapefruit to get 1 teaspoon of zest, then juice it to get about 1/3 cup of juice.
- 13
In a small saucepan, combine the grapefruit juice, zest, honey, and Dijon mustard. Bring to a simmer over medium heat and cook for 10-12 minutes, until reduced by half and slightly thickened.
- 14
Finely chop the fresh parsley.
- 15
When the chicken and vegetables are done, remove from the oven and let rest for 5 minutes.
- 16
Drizzle the citrus glaze over the chicken and vegetables, then sprinkle with the chopped parsley before serving.
Nutrition Information (per serving)
520
35g
42g
25g
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