Empty My Fridge
One Pan Lemon Roasted Chicken
Ingredientes
- Olive oil1 xícara
- Dijon mustard2 colheres de sopa
- Garlic8
- Chili flake · flakes2 colheres de chá
- Mixed herb · dried2 colheres de sopa
- Orégano · dried2 colheres de chá
- Salt2 colheres de chá
- Black pepper1 colher de chá
- Lemon
- Balsamic vinegar2 colheres de sopa
- Chicken thigh · boneless skinless8
- Carrot · peeled4–6
- Potato · peeled1 lb
- Thyme
Modo de preparo
- 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.
Resumido do vídeo de Chef Jean-Pierre. Assista para ver os detalhes.
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