Skip to content
Menu
Lemon Herb Roasted Chicken Thighs and Drumsticks
Hoofdgerecht

Lemon Herb Roasted Chicken Thighs and Drumsticks

1 u 15 minVoor 4Nutri-Score C€€
van @thecookingedit1 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • bone-in chicken thighs and drumsticks (cleaned and patted dry)Vlees1,2 kg
  • mini potatoes (cut in half)Groente en fruit600 g
  • haricot verts (trimmed)Groente en fruit300 g
  • olive oilVoorraadkast30 ml
  • butter (plus a few thin slices for topping)Zuivel30 g
  • lemon (sliced)Groente en fruit1 stuk
  • parsley (chopped, for garnish)Groente en fruit10 g
  • fresh thymeGroente en fruit5 g
  • olive oil (for the marinade)Voorraadkast45 ml
  • chicken brothVoorraadkast120 ml
  • lemon juice (juiced)Groente en fruit50 ml
  • fresh garlic (minced)Groente en fruit4 stukken
  • dried oreganoKruiden en specerijen2 g
  • Italian seasoningKruiden en specerijen2 g
  • garlic powderKruiden en specerijen2 g
  • smoked paprikaKruiden en specerijen2 g
  • onion powderKruiden en specerijen2 g
  • pepperKruiden en specerijen1 g
  • saltKruiden en specerijen1 g
  • all purpose seasoningKruiden en specerijen1 g
  • onion powder (for the vegetables)Kruiden en specerijen1 g

per portie

Voedingswaarden

699kcal

Koolhydraten
24 g
Eiwitten
53 g
Vetten
44 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Mengkom
  • Garde
  • Koekenpan
  • Keukentang

stap voor stap

Bereiding

  1. Preheat the oven

    • Preheat the oven to 200 °C.
    Stap 1

  2. Prepare the chicken

    • Clean the chicken and pat it dry.
    Stap 2

  3. Make the marinade

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

  8. Roast

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