Herb-Infused Roasted Chicken Thighs with Roasted Seasonal Vegetables

Name: Herb-Infused Roasted Chicken Thighs with Roasted Seasonal Vegetables
Cook time: 35 min
Yield: 4 servings
Ingredients: 30 ml olive oil; 2 g lemon zest finely grated; 20 ml lemon juice freshly squeezed; 12 g garlic minced; 4 g fresh rosemary finely chopped; 4 g fresh thyme leaves stripped; 8 g kosher salt; 2 g black pepper freshly ground; 680 g bone-in, skin-on chicken thighs patted dry; 300 g red potatoes cut into 2 cm pieces; 200 g carrots cut into 2 cm pieces; 120 g red onion cut into wedges; 15 ml water for loosening the pan juices if needed; 6 g fresh parsley chopped, for garnish

This side pairs herb-marinated chicken thighs with a tray of roasted vegetables. The chicken roasts on top of the vegetables so the pan drippings season everything as it cooks.

By Julienne

Herb-Infused Roasted Chicken Thighs with Roasted Seasonal Vegetables

Cook time: 35 minutes

Servings: 4

Ingredients

30 ml olive oil
2 g lemon zest finely grated
20 ml lemon juice freshly squeezed
12 g garlic minced
4 g fresh rosemary finely chopped
4 g fresh thyme leaves stripped
8 g kosher salt
2 g black pepper freshly ground
680 g bone-in, skin-on chicken thighs patted dry
300 g red potatoes cut into 2 cm pieces
200 g carrots cut into 2 cm pieces
120 g red onion cut into wedges
15 ml water for loosening the pan juices if needed
6 g fresh parsley chopped, for garnish

Instructions

Heat the oven to 220°C. Line a 45 cm x 33 cm sheet pan with parchment. The oven is fully preheated and the pan is lined.
In a large bowl, combine the olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, kosher salt, and black pepper. Add the chicken thighs and coat thoroughly. Let them sit while you cut the vegetables. The chicken is evenly coated in the herb marinade.
Toss the potatoes, carrots, and red onion on the sheet pan with any marinade left in the bowl. Spread them in an even layer. Nestle the chicken thighs skin-side up on top of the vegetables, leaving space between pieces. The vegetables are spread out and the chicken sits skin-side up.
Roast for 30 minutes. Rotate the pan once halfway through for even browning. The chicken skin is starting to brown and the vegetables are softening at the edges.
Continue roasting for 5 to 8 minutes more, until the chicken reaches 74°C at the thickest part and the skin is deeply golden. The vegetables should be tender and caramelized. If the pan looks dry, add the water around the vegetables, not over the skin. The chicken registers 74°C and the vegetables are tender and browned.
Rest for 5 minutes, then transfer to a serving platter. Spoon any pan juices over the chicken and vegetables and finish with parsley if using. The juices are glossy and the chicken rests before serving.