Herbed Chicken and Vegetable Bake

Name: Herbed Chicken and Vegetable Bake
Cook time: 40 min
Yield: 6 servings
Ingredients: 300 g Brussels sprouts trimmed and halved; 1 piece Fennel bulb cored and cut into 2 cm wedges; 300 g Carrots cut into 2 cm pieces; 600 g Yukon Gold potatoes cut into 3 cm chunks; 2 piece Shallot thinly sliced; 5 cloves Garlic lightly smashed; 35 ml Olive oil; 6 g Fine salt; 2 g Black pepper freshly ground; 6 sprigs Fresh thyme leaves stripped; 8 leaves Fresh sage thinly sliced; 6 pieces Bone-in, skin-on chicken thighs patted dry; 3 g Fine salt; 15 g Dijon mustard; 15 ml Apple cider vinegar; 45 ml Water for loosening the pan if needed; 8 g Flat-leaf parsley chopped, for garnish

A one-pan side dish built around chicken thighs arranged over a bed of fall vegetables. The potatoes turn creamy at the edges, the Brussels sprouts and fennel caramelize, and a small Dijon-cider finish gives the bake a sharper, more distinct profile than a standard herb roast. It works as a substantial accompaniment rather than a full main course.

By Julienne

Cook time: 40 minutes

Servings: 6

Ingredients

300 g Brussels sprouts trimmed and halved
1 piece Fennel bulb cored and cut into 2 cm wedges
300 g Carrots cut into 2 cm pieces
600 g Yukon Gold potatoes cut into 3 cm chunks
2 piece Shallot thinly sliced
5 cloves Garlic lightly smashed
35 ml Olive oil
6 g Fine salt
2 g Black pepper freshly ground
6 sprigs Fresh thyme leaves stripped
8 leaves Fresh sage thinly sliced
6 pieces Bone-in, skin-on chicken thighs patted dry
3 g Fine salt
15 g Dijon mustard
15 ml Apple cider vinegar
45 ml Water for loosening the pan if needed
8 g Flat-leaf parsley chopped, for garnish

Instructions

Heat the oven to 220°C. Set a large rimmed baking sheet or 4-liter / 16-cup roasting pan in the oven while it preheats if you want faster browning. Oven is fully preheated and the pan is ready.
In a large bowl, toss the Brussels sprouts, fennel, carrots, potatoes, shallot, garlic, olive oil, 6 g of the salt, black pepper, thyme, and sage until the vegetables are evenly coated. Vegetables are glossy and evenly seasoned.
Spread the vegetables in the pan in an even layer. Roast for 15 minutes so the cut surfaces begin to brown. Vegetables have started to take on color at the edges.
Remove the pan from the oven. Stir the vegetables and make space for the chicken thighs, skin side up, tucked directly onto the vegetables. Sprinkle the chicken with the remaining 3 g salt. Chicken is arranged skin side up and the vegetables are redistributed around it.
Return the pan to the oven and roast for 20 minutes. Chicken skin is browning and the vegetables are tendering.
Stir the Dijon mustard and apple cider vinegar together, then brush or spoon the mixture over the chicken skin and the exposed vegetables. If the pan looks dry, add the water around the edges, not over the chicken skin. The glaze is distributed in a thin layer and the pan has enough moisture to continue roasting.
Roast 5 to 10 minutes more, until the chicken reaches 74°C in the thickest part and the potatoes are tender when pierced with a knife. If using parsley, scatter it over the top before serving. Chicken registers 74°C and the vegetables are browned and tender.