Lemon Garlic Chicken Thighs with Roasted Fall Vegetables

Name: Lemon Garlic Chicken Thighs with Roasted Fall Vegetables
Cook time: 20 min
Yield: 4 servings
Cuisine: american
Ingredients: 20 ml olive oil divided; 30 ml lemon juice freshly squeezed; 2 g lemon zest finely grated; 4 clove garlic cloves minced; 10 g Dijon mustard smooth; 2 g dried thyme crushed between fingers; 6 g kosher salt divided; 2 g black pepper freshly ground; 680 g bone-in, skin-on chicken thighs trimmed of excess skin and patted dry; 10 ml olive oil divided; 2 g kosher salt divided; 300 g carrots peeled and cut into 2 cm pieces; 300 g Brussels sprouts trimmed and halved; 150 g red onion cut into 2 cm wedges; 20 g unsalted butter cold; 8 g flat-leaf parsley chopped

An inspired American weeknight sheet-pan dinner with chicken thighs roasted until the skin is crisp and the vegetables are tender and caramelized. Lemon and garlic brighten the pan juices, and a small finish of butter and parsley ties everything together.

By Julienne

Lemon Garlic Chicken Thighs with Roasted Fall Vegetables

Cook time: 20 minutes

Servings: 4

Ingredients

20 ml olive oil divided
30 ml lemon juice freshly squeezed
2 g lemon zest finely grated
4 clove garlic cloves minced
10 g Dijon mustard smooth
2 g dried thyme crushed between fingers
6 g kosher salt divided
2 g black pepper freshly ground
680 g bone-in, skin-on chicken thighs trimmed of excess skin and patted dry
10 ml olive oil divided
2 g kosher salt divided
300 g carrots peeled and cut into 2 cm pieces
300 g Brussels sprouts trimmed and halved
150 g red onion cut into 2 cm wedges
20 g unsalted butter cold
8 g flat-leaf parsley chopped

Instructions

Heat the oven to 220°C. Line a rimmed baking sheet with parchment. In a large bowl, whisk together 20 ml of the olive oil, the lemon juice, lemon zest, garlic, Dijon mustard, thyme, 6 g of the salt, and the black pepper. The marinade looks emulsified and fragrant.
Add the chicken thighs to the bowl and coat well. Set aside while you prepare the vegetables, about 10 minutes. The chicken is evenly coated and ready for the pan.
Toss the carrots, Brussels sprouts, and red onion with the remaining 10 ml olive oil and the remaining 2 g salt on the prepared sheet pan. Spread them in an even layer. The vegetables are lightly glossed and evenly distributed on the pan.
Nestle the chicken thighs skin-side up among the vegetables, spacing them so hot air can circulate. Roast for 15 minutes. The vegetables are beginning to brown and the chicken skin is starting to render.
Cut the butter into small pieces and dot it over the vegetables. Continue roasting for 5 minutes more, until the chicken reaches 74°C in the thickest part and the skin is deep golden-brown. The chicken registers 74°C and the vegetables are tender with browned edges.
Transfer the chicken and vegetables to a serving platter. Spoon any pan juices over the top and finish with the parsley. The platter looks glossy and the herbs are just wilted from the heat.