Description
Let’s bake some chicken—but not just any chicken. Let’s bake juicy, flavorful, garlic and herb-infused chicken.
Ingredients
- 6 whole Bone-In, Skin-On Chicken Thighs
- 1 pound Red New Potatoes, Cut Into 1 1/2-inch Pieces
- 1 pound Baby Carrots
- Extra Virgin Olive Oil
- Kosher Salt And Pepper To Taste
- FOR THE RUB:
- 2 Tablespoons Chopped Fresh Rosemary
- 1 Tablespoon Dry English Mustard Powder
- 2 teaspoons Paprika
- 2 teaspoons Granulated Garlic
- 2 teaspoons Granulated Onion
- 2 teaspoons Dried Thyme
- 2 teaspoons Dried Ground Sage
- 1 teaspoon Kosher Salt
- ½ teaspoons Ground Black Pepper
- 6 Tablespoons Extra Virgin Olive Oil
- 3 Tablespoons Freshly Squeezed Lemon Juice
Preparation
Prep potatoes and carrots by drizzling with extra virgin olive oil and sprinkling with kosher salt and pepper to taste; toss well to coat. Sprinkle both sides of chicken lightly with kosher salt and pepper; set aside while you make the rub.
Prepare the rub by whisking ingredients together. Slather marinade all over chicken thighs and place in a large zip-top bag; chill for at least 4 hours (or overnight).
One hour before roasting, remove chicken from refrigerator and allow it to come to room temperature.
Thirty minutes before roasting, preheat oven to 425ºF and arrange chicken in large roasting pan (getting as much of the rub in the pan with the chicken); place the potatoes and carrots around the chicken pieces.
Roast on the center rack in the oven, uncovered, for 1 hour. Allow chicken to rest for 5 minutes, then drizzle pan juices over chicken before serving.
