Herb-Crusted Chicken Thighs with Roasted Vegetables

Name: Herb-Crusted Chicken Thighs with Roasted Vegetables
Cook time: 40 min
Yield: 4 servings
Ingredients: 20 ml olive oil divided; 15 ml Dijon mustard for herb paste; 2 g lemon zest finely grated; 4 clove garlic cloves minced; 8 g fresh parsley finely chopped; 6 g fresh thyme leaves stripped from stems; 4 g fresh rosemary finely chopped; 6 g fine salt divided; 3 g black pepper freshly ground; 300 g carrots cut into 2 cm pieces; 250 g parsnips cut into 2 cm pieces; 180 g red onion cut into wedges; 500 g Yukon Gold potatoes cut into 3 cm chunks; 15 ml olive oil divided; 4 g fine salt divided; 8 piece bone-in, skin-on chicken thighs patted dry; 10 ml olive oil divided; 30 ml water for loosening pan drippings, optional; 15 ml lemon juice for finishing

Bone-in chicken thighs are seasoned with garlic, Dijon, lemon zest, and chopped herbs, then roasted on a sheet pan with root vegetables until the skin is browned and the vegetables are tender. A brief pan-drippings finish keeps the dish cohesive without adding a separate sauce.

By Julienne

Herb-Crusted Chicken Thighs with Roasted Vegetables

Cook time: 40 minutes

Servings: 4

Ingredients

20 ml olive oil divided
15 ml Dijon mustard for herb paste
2 g lemon zest finely grated
4 clove garlic cloves minced
8 g fresh parsley finely chopped
6 g fresh thyme leaves stripped from stems
4 g fresh rosemary finely chopped
6 g fine salt divided
3 g black pepper freshly ground
300 g carrots cut into 2 cm pieces
250 g parsnips cut into 2 cm pieces
180 g red onion cut into wedges
500 g Yukon Gold potatoes cut into 3 cm chunks
15 ml olive oil divided
4 g fine salt divided
8 piece bone-in, skin-on chicken thighs patted dry
10 ml olive oil divided
30 ml water for loosening pan drippings, optional
15 ml lemon juice for finishing

Instructions

Heat the oven to 220°C. If you want extra browning, preheat the sheet pan in the oven, then remove it carefully before adding the food. Oven is fully preheated.
In a small bowl, mix 20 ml olive oil, Dijon mustard, lemon zest, garlic, parsley, thyme, rosemary, 6 g salt, and all 3 g black pepper into a thick herb paste. Paste is evenly combined and fragrant.
Toss the carrots, parsnips, red onion, and potatoes with 15 ml olive oil and the remaining 4 g salt. Spread them on the sheet pan in an even layer. Vegetables are lightly coated and arranged with space between pieces.
Rub the chicken thighs with the herb paste, lifting the skin slightly where it naturally loosens if possible. Nestle the thighs skin-side up among the vegetables, then drizzle the remaining 10 ml olive oil over the chicken skin. Chicken is evenly coated and positioned skin-side up.
Roast for 30 minutes, then rotate the pan and continue roasting 10 to 15 minutes more, until the thickest part of each thigh reaches 74°C and the skin is deeply browned. The vegetables should be tender and browned at the edges. Chicken reaches temperature and vegetables are tender with caramelized edges.
Transfer the chicken to a plate to rest for 5 minutes. If the vegetables are dry, add 30 ml water to the hot pan and scrape up the drippings, then spoon the juices over the chicken and vegetables. Finish with lemon juice just before serving. Chicken has rested and the pan juices are glossy; lemon brightens the finished dish.