Herb Roasted Chicken and Vegetables Recipe

ingredients

12 thin carrots, peeled
OR
6 regular carrots, sliced lengthwise
1 tablespoon extra virgin olive oil PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon extra virgin olive oil
1/4 teaspoon kosher salt PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/8 teaspoon kosher salt
1/4 cup Dijon mustard
4 cloves garlic, crushed
OR
1 teaspoon garlic powder
1 1/2 teaspoon chopped fresh thyme or rosemary
4 skinless chicken thighs
4 skinless chicken drumsticks
8 baby Yukon gold or red potatoes, halved or quartered
1 lemon
salt and freshly ground black pepper

directions

Preheat oven to 425 degrees F.

Toss together carrots, 1 tsp. olive oil, and 1/8 tsp. salt in a bowl. Spread out evenly on a baking sheet and bake until carrots begin to soften, about 10-15 minutes.

Meanwhile, combine mustard, garlic, chopped rosemary, 1/8 tsp. salt, 1/8 tsp. freshly ground black pepper and 2 tsp. olive oil in a small bowl. Whisk together until well combined. Rub mixture over chicken thighs and legs to coat.

Toss together remaining olive oil, salt, zucchini, and potatoes in a bowl.

Remove baking sheet from oven and add chicken, zucchini, potatoes, and rosemary sprigs to the carrots.

Bake until chicken is golden brown (or an instant read thermometer inserted into the thickest part registers 165 degrees F) approximately 45 minutes, turning over and tossing ingredients halfway through cooking time. Squeeze lemon over top and season to taste with salt and pepper.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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