Lemon-Herb Roasted Chicken with Thyme Fingerling Potatoes and Maple-Glazed Carrots

Preheat oven to 400°F (200°C).

Pat chicken thighs dry with paper towels. In a small bowl, mix 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp dried oregano. Season chicken thighs all over with this mixture.

Wash and dry fingerling potatoes. Cut any larger ones in half lengthwise so they're all roughly the same size. Place in a large bowl.

Strip leaves from 2 thyme sprigs and add to potatoes along with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Toss to coat evenly.

Spread potatoes on one side of a large rimmed baking sheet. Place 2 whole thyme sprigs among the potatoes.

Wash and peel 1 lb carrots. Cut into 2-inch pieces on the diagonal. Place in the bowl you used for potatoes.

Add 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper to the carrots. Toss to coat and arrange on the other side of the baking sheet with potatoes.

Heat a large oven-safe skillet over medium-high heat. Add 1 tbsp olive oil.

Once oil is hot and shimmering, place chicken thighs skin-side down in the skillet without crowding (work in batches if needed). Sear for 5-6 minutes until skin is golden brown and crispy.

Flip chicken thighs and sear for another 2 minutes. Transfer chicken to a plate.

Pour off all but 1 tbsp of fat from the skillet. Add 2 minced garlic cloves to the skillet and cook for 30 seconds until fragrant.

Pour in 1/4 cup chicken broth and use a wooden spoon to scrape up the browned bits from the bottom of the pan.

Stir in 1 tbsp whole grain mustard. Return chicken to the skillet, skin-side up.

Transfer skillet to the oven and place the baking sheet with potatoes and carrots on a separate rack. Roast both for 20 minutes.

While everything is roasting, wash the lemon and cut in half. Juice one half to get 1 tbsp juice and slice the other half into thin rounds. Chop 1/4 cup fresh parsley.

After 20 minutes, remove the baking sheet with vegetables. Drizzle 2 tbsp maple syrup over the carrots and toss gently to coat. Return to oven.

Check chicken for doneness (internal temperature of 165°F/74°C). If needed, continue roasting for another 5-10 minutes until chicken is fully cooked.

Remove chicken from oven and transfer thighs to a clean plate. Tent with foil to keep warm.

Place the skillet with pan juices over medium heat. Add 2 tbsp butter, 2 minced garlic cloves, and 1 tbsp lemon juice. Whisk until butter is melted and sauce is slightly thickened, about 2 minutes.

Remove vegetables from oven when potatoes are fork-tender and carrots are caramelized, about 25-30 minutes total roasting time.

To serve, place chicken thighs on plates and spoon the pan sauce over top. Add thyme fingerling potatoes and maple-glazed carrots alongside. Garnish with fresh parsley and lemon slices.