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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 minServes 4Nutri-Score C€€
from @thecookingedit1 import0 cooked
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what you need

Ingredients

4 people
  • bone-in chicken thighs and drumsticks (cleaned and patted dry)Meat1.2 kg
  • mini potatoes (cut in half)Produce600 g
  • haricot verts (trimmed)Produce300 g
  • olive oilPantry30 ml
  • butter (plus a few thin slices for topping)Dairy30 g
  • lemon (sliced)Produce1 piece
  • parsley (chopped, for garnish)Produce10 g
  • fresh thymeProduce5 g
  • olive oil (for the marinade)Pantry45 ml
  • chicken brothPantry120 ml
  • lemon juice (juiced)Produce50 ml
  • fresh garlic (minced)Produce4 pieces
  • dried oreganoSpices2 g
  • Italian seasoningSpices2 g
  • garlic powderSpices2 g
  • smoked paprikaSpices2 g
  • onion powderSpices2 g
  • pepperSpices1 g
  • saltSpices1 g
  • all purpose seasoningSpices1 g
  • onion powder (for the vegetables)Spices1 g

per serving

Nutrition

699kcal

Carbs
24 g
Proteins
53 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Mixing bowl
  • Whisk
  • Frying pan
  • Tongs

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 200 °C.
    Step 1

  2. Prepare the chicken

    • Clean the chicken and pat it dry.
    Step 2

  3. Make the marinade

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

  8. Roast

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