Herb-Marinated Chicken Thighs with Roasted Carrots & Arugula Salad

In a food processor, combine 2 tablespoons fresh dill, thyme, rosemary, zest of 1 lemon, 3 minced garlic cloves, 1/4 cup olive oil, Dijon mustard, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until well combined.

Place chicken thighs in a large zip-top bag and pour the herb marinade over them. Seal the bag and massage to coat the chicken evenly. Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Peel carrots and cut into 3-inch long sticks. Slice cremini mushrooms into 1/4-inch thick slices. Cut green onions into 2-inch pieces.

In a large bowl, toss carrots, mushrooms, and green onions with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Remove chicken from marinade (reserve marinade) and place skin-side up on one side of the prepared baking sheet. Arrange the vegetable mixture on the other side of the baking sheet.

Spoon 1 tablespoon of the reserved marinade over the vegetables and discard the rest.

Roast in the preheated oven for 35-40 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized. If needed, broil for the last 2-3 minutes to crisp the chicken skin.

While the chicken and vegetables roast, prepare the salad dressing. In a small bowl, whisk together juice of 1/2 lemon, white wine vinegar, minced shallot, remaining 1 tablespoon dill, 1 minced garlic clove, 2 tablespoons olive oil, and a pinch of salt and pepper.

In a large bowl, toss the baby arugula with half of the dressing.

When chicken and vegetables are done, let rest for 5 minutes. Toss the roasted vegetables with the dressed arugula.

Serve each plate with 2 chicken thighs, a generous portion of the roasted vegetable and arugula salad, and drizzle the remaining dressing over the top.