One Pan Lemon Roasted Chicken

Von Chef Jean-Pierre · 50 Min.

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Zubereitung

1. 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.
2. Coat the chicken thighs well in the rest of the marinade. Refrigerate for 2-3 hours, up to 8 hours.
3. Cut the carrots into slices no thicker than 6 mm (3/16 inch) and the potatoes into wedges.
4. Spread the vegetables in a large baking dish, pour the reserved marinade over them and toss to coat.
5. Place the marinated chicken thighs on top of the vegetables.
6. 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.
7. If using, add the thyme sprigs during the last 15 minutes of roasting.
8. Rest for a few minutes, then serve with the pan juices drizzled over.

Zusammengefasst aus dem Video von Chef Jean-Pierre. Schau es dir für die Details an.

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