Description
Flavor-packed chicken thighs roasted with colorful vegetables for a delicious weeknight dinner.
Ingredients
Scale
- 1.2 kg (about 8 pieces) chicken thighs (skin-on, bone-in)
- 30 g (2 tbsp) kosher salt
- 15 g (1 tbsp) granulated sugar
- 45 ml (3 tbsp) olive oil
- 30 ml (2 tbsp) honey
- 20 g (1 tbsp) Dijon mustard
- 30 ml (2 tbsp) lemon juice
- 9 g (3 cloves) minced garlic
- 5 g (1 tsp) smoked paprika
- 1/2 tsp black pepper
- 600 g (about 3 medium) Yukon gold potatoes
- 300 g (2) bell peppers
- 150 g (1 small) red onion
- 200 g (1 medium) zucchini
- 15 g (a few sprigs) fresh herbs (parsley or thyme)
Instructions
- In a large bowl, combine 1 L (4 cups) cool water with kosher salt and granulated sugar. Stir until dissolved, then add chicken thighs and soak for 10-15 minutes. Drain and pat dry.
- In a small bowl, whisk together olive oil, honey, Dijon mustard, lemon juice, minced garlic, smoked paprika, and black pepper to make the glaze.
- Cut vegetables into appropriate sizes and toss with olive oil, kosher salt, and black pepper before spreading onto a rimmed sheet pan.
- Arrange the chicken thighs skin-side up among the vegetables and brush with half the glaze.
- Roast in a preheated oven at 220°C (425°F) for 25 minutes, brush with remaining glaze, and roast for an additional 6-10 minutes until cooked through.
- Remove from oven and allow to rest for 5 minutes before serving, garnished with fresh herbs and lemon juice.
Notes
For extra crispiness, consider starting the thighs in a skillet. You can prep the brine and glaze up to 24 hours in advance.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 10g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 33g
- Cholesterol: 165mg