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Lemon Herb Roasted Chicken Thighs and Drumsticks
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Lemon Herb Roasted Chicken Thighs and Drumsticks

1 h 15 minPara 4Nutri-Score C€€
de @thecookingedit1 importación0 veces cocinadas
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Ingredientes

4 personas
  • bone-in chicken thighs and drumsticks (cleaned and patted dry)Carne1,2 kg
  • mini potatoes (cut in half)Frutas y verduras600 g
  • haricot verts (trimmed)Frutas y verduras300 g
  • olive oilDespensa30 ml
  • butter (plus a few thin slices for topping)Lácteos30 g
  • lemon (sliced)Frutas y verduras1 pieza
  • parsley (chopped, for garnish)Frutas y verduras10 g
  • fresh thymeFrutas y verduras5 g
  • olive oil (for the marinade)Despensa45 ml
  • chicken brothDespensa120 ml
  • lemon juice (juiced)Frutas y verduras50 ml
  • fresh garlic (minced)Frutas y verduras4 piezas
  • dried oreganoEspecias2 g
  • Italian seasoningEspecias2 g
  • garlic powderEspecias2 g
  • smoked paprikaEspecias2 g
  • onion powderEspecias2 g
  • pepperEspecias1 g
  • saltEspecias1 g
  • all purpose seasoningEspecias1 g
  • onion powder (for the vegetables)Especias1 g

por ración

Nutrición

699kcal

Carbohidratos
24 g
Proteínas
53 g
Grasas
44 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno
  • Bol
  • Varillas
  • Sartén
  • Pinzas de cocina

paso a paso

Preparación

  1. Preheat the oven

    • Preheat the oven to 200 °C.
    Paso 1

  2. Prepare the chicken

    • Clean the chicken and pat it dry.
    Paso 2

  3. Make the marinade

    • Place all the marinade ingredients in a medium bowl and whisk until combined.
    Paso 3

  4. Marinate the chicken

    • Cover the chicken with the marinade in a ziplock bag or bowl.
    • Refrigerate for at least 30 minutes, longer for deeper flavor.
    Paso 4

  5. Season the vegetables

    • Cut up the vegetables and potatoes, season them and drizzle with a bit of olive oil.
    • Toss and lay them out on a non-stick baking pan.
    Paso 5

  6. Sear the chicken

    • Remove the chicken from the marinade and let it sit for 10 minutes.
    • Heat a medium pan over medium-high heat with olive oil and butter.
    • Sear each piece of chicken for 2 minutes on each side.
    Paso 6

  7. Assemble the tray

    • Place the seared chicken on the baking sheet with the vegetables.
    • Top with sliced lemon, fresh thyme and a few thin slices of unsalted butter.
    • Pour any remaining marinade over the chicken.
    Paso 7

  8. Roast

    • Bake in the oven for 40 minutes, rotating the pan halfway through cooking.
    Paso 8

  9. Rest and serve

    • Remove from the oven and let the chicken rest.
    • Finish with a squeeze of fresh lemon juice and chopped parsley.
    Paso 9
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