Target: 6 × 4 inches · landscape

Lemon-Dijon Roast Chicken with Hearty Vegetables

60 min · 4 servings

Ingredients

□ 2 lb bone-in, skin-on chicken thighs (about 4 large thighs)

□ 1 lb carrots, peeled and cut into 1-inch pieces

□ 1 lb parsnips, peeled and cut into 1-inch pieces

□ 1 medium red onion, cut into 8 wedges

□ 2 tbsp extra-virgin olive oil

□ 1 medium lemon, finely zested and juiced

□ 2 tbsp Dijon mustard

□ 1 tbsp honey

□ 3 garlic cloves, finely grated

□ 1 tbsp fresh thyme leaves

□ 1 1/2 tsp kosher salt

□ 1/2 tsp freshly ground black pepper

1. Heat oven to 425 F. Cut vegetables; whisk lemon, Dijon, honey, garlic, thyme, salt, pepper, and oil.

2. Glaze vegetables and roast 5 minutes. Dry chicken, place skin-side up among vegetables, and brush with remaining glaze.

3. Roast about 30 minutes, then check for 175 F; add quick-cooking vegetables for only the final 12–15 minutes if using.

4. Rest 5 minutes, spoon pan juices over everything, and serve warm.

Cook’s note: If the pan looks crowded, use a large sheet pan so the vegetables brown instead of steaming.