Hearty roasted chicken dinner (Printable)
A hearty dish of roasted chicken and seasonal vegetables infused with herbs and lemon zest.
# What You Need:
→ Proteins
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 3 medium Yukon Gold potatoes, cut into 1-inch cubes
03 - 2 large carrots, peeled and sliced
04 - 1 red onion, cut into wedges
05 - 1 red bell pepper, cut into strips
06 - 1 cup cherry tomatoes
→ Aromatics & Herbs
07 - 4 cloves garlic, minced
08 - 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
09 - 2 tbsp fresh thyme leaves (or 1 tbsp dried)
→ Seasonings & Fats
10 - 3 tbsp olive oil
11 - 1 tsp paprika
12 - 1 tsp salt
13 - ½ tsp black pepper
14 - Zest of 1 lemon
15 - Juice of ½ lemon
# How-To Steps:
01 - Set oven to 425°F (220°C).
02 - In a large bowl, combine potatoes, carrots, onion, bell pepper, and cherry tomatoes. Drizzle with 2 tablespoons olive oil. Add half the garlic, rosemary, thyme, paprika, salt, and pepper. Toss to coat thoroughly.
03 - Spread the seasoned vegetables in a single layer on a large rimmed baking sheet or roasting pan.
04 - Pat chicken thighs dry. Rub with remaining 1 tablespoon olive oil, garlic, rosemary, thyme, lemon zest, and a pinch of salt and pepper.
05 - Place the chicken thighs skin-side up nestled among the vegetables.
06 - Roast for 40 minutes, basting the chicken with pan juices halfway through cooking.
07 - Squeeze lemon juice over chicken and vegetables. Continue roasting 10 more minutes or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
08 - Allow to rest for 5 minutes. Serve warm, spooning pan juices over the chicken and vegetables.
# Helpful Tips:
01 -
- Everything cooks in one pan, which means cleanup won't steal your evening.
- Chicken skin gets crackling-crispy while the vegetables underneath become silky and sweet.
- You can prep this while your coffee brews and have dinner ready before the sun sets.
02 -
- Patting the chicken completely dry is non-negotiable—wet skin will steam instead of roast, and you'll miss out on that golden, crackling texture that makes this dish sing.
- Halfway through cooking, baste that chicken with the pan juices; it keeps the meat moist and helps everything taste like it all belongs together.
03 -
- Arrange vegetables of similar sizes together so they finish cooking at the same time, and position them so the chicken juices can drip down and baste them.
- If you're cooking for more than four people, resist the urge to crowd the pan; roast two pans instead and let them have their space to caramelize properly.