Crispy Baked Chicken Thighs with Herbs

Name: Crispy Baked Chicken Thighs with Herbs
Cook time: 40 min
Yield: 6 servings
Cuisine: american
Ingredients: 6 g kosher salt divided; 2 g black pepper ground; 3 g garlic powder; 2 g dried oregano; 2 g dried thyme; 15 ml olive oil divided; 0.2 each lemon zested and cut into wedges; 6 pieces chicken thighs, bone-in, skin-on patted dry; 300 g carrots cut into 2 cm pieces; 300 g broccoli florets; 150 g red onion cut into wedges; 15 ml olive oil divided; 4 g kosher salt divided; 8 g fresh parsley chopped; 0.8 each lemon zested and cut into wedges

An American-inspired baked chicken side with herb seasoning, crisp skin, and a small pan of roasted vegetables so the side is complete alongside a main dish.

By Julienne

Cook time: 40 minutes

Servings: 6

Ingredients

6 g kosher salt divided
2 g black pepper ground
3 g garlic powder
2 g dried oregano
2 g dried thyme
15 ml olive oil divided
0.2 each lemon zested and cut into wedges
6 pieces chicken thighs, bone-in, skin-on patted dry
300 g carrots cut into 2 cm pieces
300 g broccoli florets
150 g red onion cut into wedges
15 ml olive oil divided
4 g kosher salt divided
8 g fresh parsley chopped
0.8 each lemon zested and cut into wedges

Instructions

Heat the oven to 220°C. If using a heavy rimmed sheet pan, you may preheat it in the oven; otherwise leave it out and line it with the vegetables later. Oven is fully heated.
In a small bowl, mix 6 g of the salt, the black pepper, garlic powder, oregano, thyme, and the lemon zest. Pat the chicken thighs dry, then coat them with 15 ml of the olive oil and the seasoning mix, lifting the skin gently if it separates so some seasoning reaches underneath. Chicken looks evenly coated and lightly seasoned.
Toss the carrots, broccoli, and red onion with the remaining 15 ml olive oil and the remaining 4 g salt. Spread them on the sheet pan in an even layer, then set the chicken thighs on top, skin-side up, leaving small gaps between pieces. Vegetables are in a single layer and chicken is positioned skin-side up.
Roast for 32 minutes, then check the chicken and vegetables. Continue roasting 5 to 8 minutes more until the chicken skin is deeply browned and crisp, the juices run clear, and the thickest part of each thigh reaches 74°C. Chicken skin is crisp and the thighs are fully cooked.
Transfer the chicken to a plate and let it rest for 5 minutes. Toss the vegetables with the parsley, then serve the chicken with the remaining lemon wedges alongside. Chicken has rested and the vegetables look glossy and tender.