One Pan Lemon Roasted Chicken | Chef Jean-Pierre

Name: One Pan Lemon Roasted Chicken | Chef Jean-Pierre
Total time: 50 min
Ingredients: 1 cup Olive oil; 2 tbsp Dijon mustard; 8 Garlic; 2 tsp Chili flake, flakes; 2 tbsp Mixed herb, dried; 2 tsp Oregano, dried; 2 tsp Salt; 1 tsp Black pepper; Lemon; 2 tbsp Balsamic vinegar; 8 Chicken thigh, boneless skinless; 4–6 Carrot, peeled; 1 lb Potato, peeled; Thyme

By Chef Jean-Pierre · 50 min

Ingredients

Olive oil1 cup
Dijon mustard2 tbsp
Garlic8
Chili flake · flakes2 tsp
Mixed herb · dried2 tbsp
Oregano · dried2 tsp
Salt2 tsp
Black pepper1 tsp
Lemon
Balsamic vinegar2 tbsp
Chicken thigh · boneless skinless8
Carrot · peeled4–6
Potato · peeled1 lb
Thyme

Instructions

Whisk the olive oil, mustard, garlic, chili flakes, herbes de Provence, oregano, salt, black pepper, lemon juice and white balsamic vinegar together. Set aside about half for the vegetables.
Coat the chicken thighs well in the rest of the marinade. Refrigerate for 2-3 hours, up to 8 hours.
Cut the carrots into slices no thicker than 6 mm (3/16 inch) and the potatoes into wedges.
Spread the vegetables in a large baking dish, pour the reserved marinade over them and toss to coat.
Place the marinated chicken thighs on top of the vegetables.
Roast in a preheated oven for 1 hour, or until the chicken reaches an internal temperature of 85°C (185°F) and the vegetables are tender.
If using, add the thyme sprigs during the last 15 minutes of roasting.
Rest for a few minutes, then serve with the pan juices drizzled over.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

Watch the recipe video Open the official recipe

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