Roast Chicken With Vegetables
This roast chicken dish marries tender chicken thighs with a delightful medley of vegetables and zesty lemon. A perfect one-pan meal that is easy to prepare and bursting with flavor!
Equipment
- large stainless steel pan
Ingredients
- 1 large lemon
- 8 pieces chicken thighs skin on, bone in
- 8 pieces red potatoes scrubbed and cut into one-inch pieces
- 5 medium carrots peeled and cut into 2-inch pieces
- 2 pieces sweet potatoes peeled and cut into one-inch pieces
- 1 large onion peeled and cut into 8 wedges
- 2 cloves garlic minced
- 3 tablespoons olive oil or your choice of oil
- 2 teaspoons Dijon mustard
- 1 teaspoon Kosher salt or to taste
- 1 teaspoon black pepper or to taste
Instructions
- Preheat the oven to 425°F. Prepare a large, shallow stainless steel pan by lightly greasing it.
For Chicken and Vegetables:
- Zest the lemon and squeeze the juice into a large bowl.
- In the bowl, add the lemon zest, garlic, Dijon mustard, olive oil, salt, and black pepper. Whisk until the mixture is combined.
- Pat the chicken thighs dry and mix them in the bowl, ensuring a thorough coating.
- Arrange the chicken thighs in the center of the greased baking pan, skin side up.
- Add the red potatoes, carrots, sweet potatoes, and onion to the same bowl, mixing them in the leftover marinade to coat.
- Evenly distribute the vegetables around the chicken in the pan.
- Roast the chicken and vegetables in the preheated oven for approximately 45 minutes.
- At the midpoint of the cooking time, remove the pan. Transfer the chicken to a plate and stir the vegetables to coat them in the juices.
- Return the chicken to the pan, flipping it skin side down briefly, then back to skin side up before continuing to roast.
- After 45 minutes, check the vegetables. If you prefer them more browned, activate the broiler for a few moments while watching closely.
Notes
Feel free to experiment by adding your favorite vegetables to the dish!