Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 6-8 ounces/ 170-230g each)
  • 1.5 lbs (680g) baby potatoes, halved or quartered if large
  • 1 large red onion, cut into wedges
  • 1 lb (450g) mixed seasonal vegetables (such as carrots, broccoli florets, bell peppers), chopped into bite-sized pieces
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Zest and juice of 1 lemon
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey or maple syrup (optional, for sweetness)
  • ½ teaspoon red pepper flakes (optional, for heat)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss potatoes, red onion, and seasonal vegetables with olive oil, salt, and pepper in a large bowl.
  2. Spread the vegetables in a single layer in the skillet or roasting pan.
  3. In a small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, rosemary, thyme, Dijon mustard, honey (if using), and red pepper flakes (if using).
  4. Pat the chicken thighs dry with paper towels. Season generously with salt and pepper.
  5. Place chicken thighs on top of the vegetables. Drizzle or brush the lemon herb sauce evenly over the chicken.
  6. Roast in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. The skin should be golden brown and crispy. If browning too quickly, tent with foil.
  7. Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute.