BONNIE'S ROASTED CHICKEN WITH VEGETABLES

BONNIE'S ROASTED CHICKEN WITH VEGETABLES image

Provided by BonniE !

Time 1h

Number Of Ingredients 10

8 chicken thighs, skin on, bone in (boneless or skinless okay)
8 red potatoes, scrubbed and cut into one-inch uniform pieces
5 medium carrots, peeled and cut into 2-inch uniform pieces
2 sweet potatoes, peeled and cut into one-inch uniform pieces
1 large onion, peeled and cut into 8 wedges
2 cloves minced garlic
3 tablespoons olive oil (or oil of choice)
1 large lemon, zested, then juiced
2 teaspoons Dijon mustard
kosher salt and pepper, to taste, about a teaspoon each

Steps:

1. Pre-heat the oven to 425 degrees. I use a large stainless steel pan with a shallow rim, big enough to hold all the ingredients in a single layer. Grease the pan with kitchen spray.
2. Zest the lemon and squeeze the juice. Place the lemon juice in a large bowl. Add the zest, garlic, Dijon mustard, olive oil, salt, and pepper. Whisk until well combined. Pat thighs dry and add to the mixture in the bowl. Coat the chicken thighs with the mixture and place them skin UP in the center of the baking pan.
3. Add the vegetables to the bowl with your hands and toss the vegetables until they are coated. Place the vegetables around the chicken in the pan in a single layer.
4. Roast in the oven at 425 degrees for about 45 minutes. Stir the vegetables halfway through the cooking process. Test the vegetables to see if they are done, if not, continue cooking. At this time, using tongs, flip the chicken thighs over to "baste" the top of the meat in the juices, and then flip it back over. (Sneaky way to baste.)
5. The meat and vegetables will be golden brown. It may take a few minutes less or a few minutes more, depending on how big the pieces of meat are, and how big you slice the vegetables. If you like them more brown, turn on the broiler for a few minutes, but watch them carefully.
6. Next time, after you have tried this dish, feel free to add anything else to it that you can't live without. Enjoy!