ROASTED CHICKEN WITH VEGETABLES--BONNIE'S recipes
This recipe presents a hearty and flavorful roasted dish featuring chicken thighs and a colorful medley of root vegetables. Tossed in a simple yet vibrant lemon-Dijon dressing, it's an easy-to-prepare sheet pan meal perfect for a nutritious and satisfying family dinner.
Equipment
- 1 Large Roasting Pan or Sheet Pan Ensure it's large enough to hold all ingredients in a single layer without overcrowding.
- 1 Large Mixing Bowl For tossing vegetables and chicken with the dressing.
- 1 Chef's knife
- 1 Cutting Board
- 1 Whisk For emulsifying the lemon-Dijon dressing.
Ingredients
Main
- 8 chicken thighs skin on, bone in (boneless or skinless okay)
- 8 red potatoes scrubbed and cut into one-inch uniform pieces
- 5 medium carrots peeled and cut into 2-inch uniform pieces
- 2 sweet potatoes peeled and cut into one-inch uniform pieces
- 1 large onion peeled and cut into 8 wedges
- 2 cloves minced garlic
- 3 tablespoons olive oil or oil of choice
- 1 large lemon zested, then juiced
- 2 teaspoons dijon mustard
- kosher salt
- pepper
Instructions
- Preheat your oven to 400°F (200°C) and prepare a large roasting pan or two sheet pans if needed to avoid overcrowding.
- Wash and prepare all vegetables: scrub and cut red potatoes into uniform 1-inch pieces; peel and cut carrots into 2-inch pieces; peel and cut sweet potatoes into 1-inch pieces; peel and cut the onion into 8 wedges.
- In a large mixing bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, and Dijon mustard. Whisk until well combined.
- Add the cut potatoes, carrots, sweet potatoes, and onion wedges to the bowl with the dressing. Season generously with kosher salt and pepper.
- Toss the vegetables thoroughly to ensure they are evenly coated with the dressing. Ensure chicken thighs are patted very dry with paper towels.
- Add the chicken thighs to the bowl with the vegetables and remaining dressing. Season the chicken with additional salt and pepper, then toss gently to coat the chicken and distribute vegetables around the chicken.
- Arrange the chicken and vegetables in a single layer on your prepared roasting pan(s), ensuring there is space between pieces for even roasting and browning.
- Roast for 45-60 minutes, stirring the vegetables halfway through, until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender and caramelized.
- Remove the pan from the oven. Let the roasted chicken rest for 5-10 minutes before serving, allowing the juices to redistribute for maximum tenderness.
- Serve hot, garnished with fresh herbs if desired.
Notes
Achieving even cooking and a beautiful roast requires a few key considerations. First, ensure all vegetables are cut to a uniform size; this prevents smaller pieces from burning while larger ones remain undercooked. Patting the chicken thighs thoroughly dry before seasoning is crucial for crispy skin. Avoid overcrowding the roasting pan, as this steams rather than roasts the ingredients, leading to soggy results. If necessary, use two pans. Rest the chicken for a few minutes after roasting; this allows the juices to redistribute, resulting in more tender meat. The lemon zest and juice, combined with Dijon, provide a bright, acidic counterpoint to the rich chicken and earthy vegetables.