Lemon-Dijon Roast Chicken with Hearty Vegetables

Lemon, Dijon, honey, garlic, and thyme make a lightly glazed roast for juicy chicken thighs and browned carrots, parsnips, and red onion, all on one sheet pan.

60 min

4 servings

Bronzed lemon-Dijon chicken thighs roast among browned carrots, parsnips, and red onion.

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

Equipment

Large rimmed sheet pan · Instant-read thermometer · Pastry brush · Small bowl · Whisk

Leave room to brown

Use a large rimmed pan and keep the chicken skin exposed; crowded vegetables release steam and glaze the skin.

Finish with pan juices

Spoon the lemony juices over the vegetables at the table for a bright, lightly glazed finish.

Prepare the pan

01. Heat the oven to 425 F so the sheet pan can start roasting as soon as the ingredients are ready.

02. Cut the carrots and parsnips into even 1-inch pieces so they finish together.

03. Whisk lemon zest and juice, Dijon, honey, garlic, thyme, salt, pepper, and oil into a brushable glaze.

Start vegetables

04. Coat vegetables with about one-third of the glaze, spread in one layer, and roast for 5 minutes to start softening their centers.

05. Pat chicken dry, nestle it skin-side up among the vegetables, and brush with remaining glaze.

Roast and check

06. Roast about 30 minutes at 425 F; rotate the pan if one side browns faster, and baste the vegetables with pan juices.

07. Check the thickest thigh for 175 F and tender vegetables; add broccoli or another quick-cooking vegetable only for the final 12 to 15 minutes.

Rest and serve

08. Rest chicken on the pan for 5 minutes, then spoon the bright pan juices over the chicken and vegetables before serving.