Roasted Chicken Thighs and Vegetables is an easy, hearty one-pan dinner recipe that results in crispy, juicy chicken and flavorful vegetables. Just toss the chicken, potatoes, onions, and carrots in mustard, honey, and olive oil, season, then roast in the oven until golden!
Season vegetables - Add carrots, potatoes, onions, and rosemary to a 9x13 baking dish, and season with kosher salt and freshly cracked black pepper. In a small mixing bowl, whisk 3 tablespoons olive oil, honey, and whole grain mustard. Pour over vegetable mixture and mix until the vegetables are coated.
1 ½ lb Yukon gold potatoes, 4 medium carrots, 1 medium yellow onion, 3 tablespoon fresh rosemary, 4 tablespoon olive oil, 1 tablespoon honey, kosher salt, ground black pepper, 2 teaspoon whole grain dijon mustard
Prepare chicken - Pat the chicken thighs dry with a paper towel. Arrange the chicken thighs on top of the vegetables. Lift the skin of each chicken thigh and tuck 1 pat of butter under each skin.
2 lbs chicken thighs, 2 tablespoon butter
Season chicken - Coat the chicken thighs in remaining 3 tablespoons of olive oil and rub into the thighs. Season each thigh with kosher salt and black pepper.
4 tablespoon olive oil, kosher salt, ground black pepper
Bake chicken - Bake covered for 30 minutes, remove the cover, then bake for an additional 30-40 minutes, or until the skin is golden and the internal temperature of the chicken is 165°F.
Serve - Remove from the oven and allow to rest for 10 minutes, then serve. Spoon juices over each serving.
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Notes
Storage
Store leftovers in an air-tight container for up to 5 days. To reheat, heat the oven to 350°F place in a baking dish and bake for 10 minutes or until hot. When reheating the leftovers, be sure to drizzle the drippings on top of the chicken and vegetables.
Top Tips
If you want toasted bread to enjoy with your chicken thighs, place the sliced bread in the oven 10 minutes before the chicken is complete so the bread will finish toasting at the same time as the chicken.
Make sure chicken is completely defrosted before you prepare it. If the chicken is too cold, the meat will get tough when you cook it.