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

1 h 15Pour 4Nutri-Score C€€
par @thecookingedit1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • bone-in chicken thighs and drumsticks (cleaned and patted dry)Viandes1,2 kg
  • mini potatoes (cut in half)Fruits et légumes600 g
  • haricot verts (trimmed)Fruits et légumes300 g
  • olive oilÉpicerie30 ml
  • butter (plus a few thin slices for topping)Produits laitiers30 g
  • lemon (sliced)Fruits et légumes1 morceau
  • parsley (chopped, for garnish)Fruits et légumes10 g
  • fresh thymeFruits et légumes5 g
  • olive oil (for the marinade)Épicerie45 ml
  • chicken brothÉpicerie120 ml
  • lemon juice (juiced)Fruits et légumes50 ml
  • fresh garlic (minced)Fruits et légumes4 morceaux
  • dried oreganoÉpices2 g
  • Italian seasoningÉpices2 g
  • garlic powderÉpices2 g
  • smoked paprikaÉpices2 g
  • onion powderÉpices2 g
  • pepperÉpices1 g
  • saltÉpices1 g
  • all purpose seasoningÉpices1 g
  • onion powder (for the vegetables)Épices1 g

par portion

Nutrition

699kcal

Glucides
24 g
Protéines
53 g
Lipides
44 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plaque de cuisson
  • Saladier
  • Fouet
  • Poêle
  • Pince de cuisine

pas à pas

Préparation

  1. Preheat the oven

    • Preheat the oven to 200 °C.
    Étape 1

  2. Prepare the chicken

    • Clean the chicken and pat it dry.
    Étape 2

  3. Make the marinade

    • Place all the marinade ingredients in a medium bowl and whisk until combined.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 7

  8. Roast

    • Bake in the oven for 40 minutes, rotating the pan halfway through cooking.
    Étape 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.
    Étape 9
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