SHEET PAN SPRING CHICKEN DINNER

Sheet Pan Spring Chicken Dinner image

Provided by Tregaye Fraser

Time 1h40m

Yield 4 servings

Number Of Ingredients 15

1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh parsley leaves, finely chopped
4 cloves garlic, grated
8 bone-in, skin-on chicken thighs (2 1/2 to 3 pounds)
1 pound baby rainbow carrots, tops trimmed
Kosher salt and freshly ground black pepper
1 pound rainbow fingerling or baby potatoes, halved lengthwise
1 bunch scallions, cut into thirds
3 tablespoons Dijon mustard
1 tablespoon extra-virgin olive oil
2 tablespoon fresh dill, finely chopped
2 tablespoons fresh parsley, finely chopped
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 425 degrees F.
For the chicken and spring vegetables: Whisk the olive oil, lemon juice, dill, parsley and garlic together in a large bowl. Set aside 2 tablespoons of the marinade. Add the chicken to the bowl with the remaining marinade and toss to coat. Let sit at room temperature for 20 minutes.
Toss the carrots and 1 tablespoon of the reserved marinade in a medium bowl. Sprinkle with salt and pepper.
Remove the chicken from the marinade and put on a sheet pan, skin-side up. Sprinkle generously with salt and pepper. Scatter the carrots around the chicken in a single layer; reserve the bowl. Roast the chicken and vegetables until the chicken turns opaque on the outside, about 15 minutes.
Toss the potatoes and scallions with the remaining 1 tablespoon marinade in the reserved bowl used for the carrots. Sprinkle with salt and pepper.
Remove the sheet pan from the oven and scatter the potatoes and scallions in a single layer around the chicken. Continue to roast until the vegetables are tender and an instant-read thermometer inserted into the chicken (avoiding the bone) registers 165 degrees F, about 30 minutes more.
For the Dijon herb sauce: Meanwhile, whisk together the Dijon and olive oil in a small bowl. Add the dill, parsley and 3 tablespoons cold water and whisk until combined. Season with salt and pepper.
To serve, divide the chicken and vegetables among 4 plates and drizzle each with some of the sauce.