Garlic Herb Roasted Chicken and Vegetable Medley

Name: Garlic Herb Roasted Chicken and Vegetable Medley
Cook time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 20 ml olive oil divided; 4 g kosher salt divided; 1 g black pepper divided; 2 cloves garlic cloves minced; 2 g fresh rosemary chopped; 2 g fresh thyme leaves picked from stems; 2 g smoked paprika; 200 g carrots cut into 2 cm pieces; 250 g butternut squash peeled and cut into 2 cm cubes; 150 g yellow onion cut into wedges; 250 g Yukon Gold potatoes cut into 2 cm chunks; 4 pieces bone-in, skin-on chicken thighs patted dry; 4 g kosher salt divided; 1 g black pepper divided; 2 cloves garlic cloves minced; 10 ml olive oil divided; 30 ml water for loosening pan juices if needed; 15 ml lemon juice freshly squeezed; 8 g fresh parsley chopped

An inspired American side built around bone-in chicken thighs and a mixed tray of roasted vegetables. The vegetables roast in rendered chicken fat with garlic and herbs, while the chicken skin browns and the edges of the vegetables caramelize. Lemon and parsley finish the pan juices for a brighter, cleaner finish.

By Julienne

Garlic Herb Roasted Chicken and Vegetable Medley

Cook time: 40 minutes

Servings: 4

Ingredients

20 ml olive oil divided
4 g kosher salt divided
1 g black pepper divided
2 cloves garlic cloves minced
2 g fresh rosemary chopped
2 g fresh thyme leaves picked from stems
2 g smoked paprika
200 g carrots cut into 2 cm pieces
250 g butternut squash peeled and cut into 2 cm cubes
150 g yellow onion cut into wedges
250 g Yukon Gold potatoes cut into 2 cm chunks
4 pieces bone-in, skin-on chicken thighs patted dry
4 g kosher salt divided
1 g black pepper divided
2 cloves garlic cloves minced
10 ml olive oil divided
30 ml water for loosening pan juices if needed
15 ml lemon juice freshly squeezed
8 g fresh parsley chopped

Instructions

Heat the oven to 220 C. Put the carrots, squash, onion, and potatoes in a large bowl. Add 20 ml of the olive oil, 4 g of the salt, 1 g of the black pepper, 2 minced garlic cloves, all of the rosemary, all of the thyme, and all of the paprika. Toss until the vegetables are evenly coated. The vegetables should look glossy, seasoned, and evenly flecked with herbs.
Pat the chicken thighs dry. Season them with the remaining 4 g of salt, the remaining 1 g of black pepper, the remaining 2 garlic cloves, and the remaining 10 ml of olive oil. The chicken skin should be lightly glossy and evenly coated with seasoning.
Spread the vegetables on the sheet pan in a single layer. Nestle the chicken thighs skin-side up on top of or among the vegetables, leaving a little space around each piece for browning. The pan should look full but not crowded, with visible gaps between the pieces.
Roast for 25 minutes. Rotate the pan, then continue roasting for 12 to 15 minutes more, until the chicken skin is browned and the vegetables are tender with caramelized edges. An instant-read thermometer inserted into the thickest part of a thigh, away from bone, should read at least 74 C; the vegetables should pierce easily with a knife.
If the pan looks dry before the vegetables are done, add up to 30 ml of the water to the pan juices and scrape briefly to loosen the browned bits. Spoon the juices over the chicken and vegetables, then finish with the lemon juice and parsley, if using. The pan juices should look glossy and lightly concentrated, and the chicken skin should still appear crisp after finishing.