Herbed Chicken with Roasted Vegetables

Instructions

1. Step 1

   Preheat the oven to 220°C with racks in the upper and lower thirds. Set out two rimmed baking sheets.

   Cookware: oven, rimmed baking sheet

2. Step 2

   Pat the chicken dry. In a mixing bowl, coat it with 2 tbsp (30 ml) olive oil, 2 clove (6 gr) garlic, 3 ½ tsp (2 gr) rosemary, 1 tbsp (2.5 gr) thyme, ⅞ tsp (5 gr) salt, ½ tsp (1 gr) black pepper, and all the lemon zest and juice.

   Ingredients used: 6.0 piece Chicken Thigh, 6.0 gr Garlic, 1.0 gr Ground Black Pepper, 1.0 piece Lemon, 30.0 ml Olive Oil, 2.0 gr Rosemary, 5.0 gr Salt, 2.5 gr Thyme

   Cookware: mixing bowl

3. Step 3

   In a clean mixing bowl, toss the potatoes, carrots, zucchini, and onion with the remaining 2 tbsp (30 ml) olive oil, 2 clove (6 gr) garlic, 3 ½ tsp (2 gr) rosemary, 1 tbsp (2.5 gr) thyme, ⅞ tsp (5 gr) salt, and ½ tsp (1 gr) black pepper.

   Ingredients used: 300.0 gr Carrot, 6.0 gr Garlic, 1.0 gr Ground Black Pepper, 30.0 ml Olive Oil, 700.0 gr Potato, 250.0 gr Red Onion, 2.0 gr Rosemary, 5.0 gr Salt, 2.5 gr Thyme, 300.0 gr Zucchini

   Cookware: mixing bowl

4. Step 4

   Arrange the chicken skin-side up on one baking sheet. Spread the vegetables in a single layer on the other sheet.

   Cookware: rimmed baking sheet

5. Step 5

   Roast both sheets for 20 minutes.

   Timer: 20 min (fixed)

   Cookware: oven, rimmed baking sheet

6. Step 6

   Turn the vegetables with tongs and rotate the baking sheets between the racks. Continue roasting until the vegetables are browned and the thickest part of each chicken thigh reaches at least 74°C, about 15 to 20 minutes.

   Timer: 20 min (fixed)

   Cookware: instant-read thermometer, oven, rimmed baking sheet, tongs

7. Step 7

   Rest the chicken for 5 minutes, then serve it with the roasted vegetables.

   Timer: 5 min (fixed)