Sheet Pan Roast Chicken with Potatoes

Name: Sheet Pan Roast Chicken with Potatoes
Prep time: 30 min
Cook time: 55 min
Total time: 1 min
Ingredients: For the Marinade:; Juice and Zest from 1 large lemon; Juice and zest from 1 sweet orange; 6 cloves garlic, minced; 8 TB pure honey; 5 TB whole seed (or coarse ground) mustard; 2 TB extra virgin olive oil; 5 tsp kosher salt; 2 tsp dried thyme; 1 tsp crushed red pepper flakes; For the Chicken & Veggies:; 4 lbs bone-in, skin-on chicken thighs and legs; 6-7 baby potatoes, quartered; 3 large carrots, peeled and thickly sliced; 1 medium onion, thinly sliced; Garnish: freshly chopped parsley

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Prep Time: 30 minutes

Cook Time: 55 minutes

Total: 1 hours, 25 minutes

Servings: 6

Author : Chew Out Loud

Instructions

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Step 1

Prep Marinade: In a large bowl, combine all marinade ingredients and whisk together. Set aside.

Step 2

Towel-dry the chicken pieces well, so that all excess moisture is removed. Use a fork to pierce chicken pieces all over thoroughly. Place chicken in the bowl with marinade. Toss to coat well. Add potatoes, carrots, and onion; toss to coat. Cover tightly and place in fridge to marinade up to 2 nights.

Step 3

Allow chicken to come to room temp for 1 hour prior to roasting. Preheat oven to 425 with rack in middle position. Transfer chicken/veggies/marinade mixture onto a large rimmed sheet pan, ensuring everything is in an even single layer. Roast 50-60 minutes or until chicken is browned and cooked through. Serve warm.

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