Lemon Herb Roasted Chicken Thighs with Fennel, Carrots, and Potatoes

Name: Lemon Herb Roasted Chicken Thighs with Fennel, Carrots, and Potatoes
Cook time: 35 min
Yield: 4 servings
Ingredients: 1 piece lemon zested and juiced; 20 ml olive oil divided; 4 clove garlic cloves minced; 5 g fine salt divided; 1 g black pepper freshly ground, divided; 2 g dried oregano divided; 4 g fresh thyme leaves picked from stems; 2 g fresh rosemary finely chopped; 0.5 g red pepper flakes optional; 680 g bone-in, skin-on chicken thighs trimmed of excess fat and patted dry; 250 g fennel bulbs trimmed, cored, and cut into 2 cm wedges; 200 g carrots peeled and cut into 3 cm pieces on the diagonal; 300 g Yukon Gold potatoes cut into 2.5 cm chunks; 10 ml olive oil divided; 2 g fine salt divided; 1 g black pepper freshly ground, divided; 8 g fresh parsley chopped, for garnish

This side recipe roasts bone-in chicken thighs with fennel, carrots, and potatoes on one pan. The chicken is seasoned with lemon, garlic, thyme, rosemary, and oregano, then roasted until the skin is crisp and the vegetables are tender with browned edges. It is intended to serve as a substantial side rather than a main course.

By Julienne

Lemon Herb Roasted Chicken Thighs with Fennel, Carrots, and Potatoes

Cook time: 35 minutes

Servings: 4

Ingredients

1 piece lemon zested and juiced
20 ml olive oil divided
4 clove garlic cloves minced
5 g fine salt divided
1 g black pepper freshly ground, divided
2 g dried oregano divided
4 g fresh thyme leaves picked from stems
2 g fresh rosemary finely chopped
0.5 g red pepper flakes optional
680 g bone-in, skin-on chicken thighs trimmed of excess fat and patted dry
250 g fennel bulbs trimmed, cored, and cut into 2 cm wedges
200 g carrots peeled and cut into 3 cm pieces on the diagonal
300 g Yukon Gold potatoes cut into 2.5 cm chunks
10 ml olive oil divided
2 g fine salt divided
1 g black pepper freshly ground, divided
8 g fresh parsley chopped, for garnish

Instructions

Heat the oven to 220 C and set a rack in the middle position. In a large bowl, combine the lemon zest and juice, 20 ml olive oil, garlic, 5 g salt, 1 g black pepper, oregano, thyme, rosemary, and red pepper flakes if using. The mixture smells lemony and herbal, with the oil emulsified into the juice.
Add the chicken thighs to the bowl and turn to coat thoroughly. Let them sit while you prepare the vegetables, about 10 minutes. The chicken is evenly coated with the lemon-herb mixture.
On the baking sheet, toss the fennel, carrots, and potatoes with the remaining 10 ml olive oil, remaining 2 g salt, and remaining 1 g black pepper. Spread them into an even layer, then nestle the chicken thighs skin-side up over and between the vegetables. The vegetables are in one even layer and the chicken skin is facing up.
Roast for 25 minutes. Remove the pan, spoon some pan juices over the chicken, then continue roasting for 10 to 12 minutes more, until the chicken skin is deeply golden and the vegetables are tender with browned edges. Chicken skin is browned and the vegetables have caramelized spots.
Check the thickest part of the chicken with an instant-read thermometer; it should register 74 C. Rest 5 minutes, then sprinkle with parsley if using and serve hot. The chicken reaches 74 C and the juices run clear after resting.