Ingredients
Vegetables
- 1 ½ lb Yukon gold potatoes, diced into 1-2″ cubes
- 4 medium carrots, cut into 1-2″ pieces
- 1 medium yellow onion, chopped
- 3 tbsp fresh rosemary, chopped
Seasonings and Oils
- 4 tbsp olive oil, divided
- 2 tsp whole grain Dijon mustard
- 1 tbsp honey
- Kosher salt, to taste
- Ground black pepper, to taste
Chicken
- 2 lbs chicken thighs, skin-on and bone-in (6 thighs)
- 2 tbsp butter, cut into 6 pats (1 per thigh)
Instructions
- Heat the oven: Preheat the oven to 425°F to ensure it reaches the perfect temperature for roasting the chicken and vegetables evenly.
- Season vegetables: Add the diced carrots, potatoes, onions, and chopped rosemary into a 9×13-inch baking dish. Season generously with kosher salt and freshly cracked black pepper. In a small bowl, whisk together 3 tablespoons of olive oil, honey, and whole grain Dijon mustard until combined. Pour this mixture over the vegetables and toss thoroughly to coat them evenly.
- Prepare chicken: Pat the chicken thighs dry with paper towels to ensure crisp skin when cooked. Arrange the chicken thighs on top of the vegetable mixture in the baking dish. Carefully lift the skin off each chicken thigh and tuck one pat of butter underneath to impart richness and keep the meat moist.
- Season chicken: Drizzle the remaining 3 tablespoons of olive oil over the chicken thighs and rub it into the skin. Season each chicken thigh well with kosher salt and freshly ground black pepper to taste.
- Bake chicken: Cover the baking dish and place it in the preheated oven. Bake for 30 minutes covered to allow the vegetables to soften and the chicken to start cooking gently. Then, remove the cover and continue baking for an additional 30-40 minutes until the chicken skin is golden brown and crisp, and the internal temperature reaches 165°F for safe consumption.
- Serve: Remove the baking dish from the oven and let the chicken rest for 10 minutes to redistribute juices. Serve hot, spooning the flavorful cooking juices over the chicken and vegetables for added moisture and taste.
Notes
- For extra crispy skin, you can broil the chicken for 2-3 minutes at the end of cooking—watch carefully to avoid burning.
- Feel free to swap in other root vegetables like parsnips or sweet potatoes.
- Make sure to use a meat thermometer to ensure chicken thighs reach 165°F for food safety.
- Butter under the skin adds richness but can be omitted for a lower fat option.
- The dish can be prepared a few hours ahead; keep refrigerated and bring to room temperature before baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
