Ingredients
Scale
- Juice and zest from 1 large lemon
- Juice and zest from 1 sweet orange
- 6 cloves garlic, minced
- 8 tablespoons pure honey
- 5 tablespoons whole grain mustard or coarse ground mustard
- 2 tablespoons extra virgin olive oil
- 5 teaspoons kosher salt
- 2 teaspoons dried thyme
- 1 teaspoon crushed red pepper flakes
- 4 pounds chicken thighs or legs, skin on
- 1 pound baby potatoes, quartered
- 3 large carrots, peeled and thickly sliced
- 1 medium onion, thinly sliced
- Optional garnish: freshly chopped parsley, basil, or chives
Instructions
- Prepare the marinade by whisking together all marinade ingredients in a large bowl and set aside.
- Thoroughly towel-dry the chicken pieces to remove any excess moisture. Use a fork to pierce the chicken all over.
- Add the chicken to the marinade bowl, tossing to coat well. Then add the potatoes, carrots, and onion, mixing to coat everything. Cover tightly and refrigerate to marinate overnight or up to 2 days.
- Prior to roasting, allow the chicken to reach room temperature for 1 hour. Preheat the oven to 425°F with the middle rack positioned.
- Transfer the chicken, veggies, and marinade onto a large rimmed sheet pan in a single layer. Roast for 50-60 minutes or until the chicken is browned and cooked through. Serve warm.
Notes
Marinating the chicken overnight enhances the flavors significantly.
For a crispier skin, broil the chicken for an additional 2-3 minutes at the end of roasting.
Feel free to substitute other root vegetables based on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 10g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 130mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.