Cooked - Roasted Chicken Thighs And Vegetables

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Chicken Thighs And Vegetables

6.0

1 ½ lb Yukon gold potatoes (diced into 1-2' cubes)

4 medium carrots (cut into 1-2" pieces)

1 medium yellow onion (chopped)

3 tbsp fresh rosemary (chopped)

4 tbsp olive oil (divided)

2 tsp whole grain dijon mustard

1 tbsp honey

Kosher salt

Ground black pepper

2 lbs chicken thighs (with skin-on and bone-in, 6 thighs)

2 tablespoon butter (cut into 6 pats, 1 per thigh)

Heat the oven - Preheat the oven to 425°F.
Season vegetables - Add carrots, potatoes, onions, and rosemary to a 9x13 baking dish, and season with kosher salt and freshly cracked black pepper. In a small mixing bowl, whisk 3 tablespoons olive oil, honey, and whole grain mustard. Pour over vegetable mixture and mix until the vegetables are coated.
Prepare chicken - Pat the chicken thighs dry with a paper towel. Arrange the chicken thighs on top of the vegetables. Lift the skin of each chicken thigh and tuck 1 pat of butter under each skin.
Season chicken - Coat the chicken thighs in remaining 3 tablespoons of olive oil and rub into the thighs. Season each thigh with kosher salt and black pepper.
Bake chicken - Bake covered for 30 minutes, remove the cover, then bake for an additional 30-40 minutes, or until the skin is golden and the internal temperature of the chicken is 165°F.
Serve - Remove from the oven and allow to rest for 10 minutes, then serve. Spoon juices over each serving.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇺🇸American

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 77 weeks ago

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