Fragrant chicken thighs with potatoes, carrots, and shallots are baked under a marinade of olive oil, mustard, honey, and lemon juice. The secret to succulent meat and a golden crust is simple: first 40 minutes under parchment, then another 20 minutes uncovered at 356°F | 180°C with top-bottom heat + convection.
Ingredients
- Chicken thighs — 4 pcs.
- Potatoes — 10.6 oz | 300 g
- Shallots — 4 pcs.
- Carrots — 3 pcs.
Marinade
- Olive oil — 5 tbsp | 75 ml
- Mustard — 1 tbsp | 15 g
- Rosemary — 2 sprigs
- Garlic — 2 cloves
- Lemon juice — 3 tbsp | 45 ml
- Honey — 1 tbsp | 20 g
- Salt, black pepper — to taste
Step-by-step recipe
- Preheat the oven to 356°F | 180°C (top-bottom heat + convection). Line a baking sheet with parchment.
- Mix the olive oil, mustard, lemon juice, and honey. Add finely chopped garlic, rosemary leaves, salt, and pepper — this is your marinade.
- Peel the potatoes and carrots. Cut the potatoes into large wedges and the carrots into batons. Peel the shallots and halve them.
- Pat the thighs dry. Place the chicken and vegetables in a large bowl, pour over the marinade, and toss thoroughly.
- Transfer everything to the baking sheet: place the thighs skin-side up, arrange the vegetables around them. Cover with a sheet of parchment and bake for 40 minutes.
- Remove the parchment, spoon the pan juices over the chicken, and bake for another 20 minutes until deeply golden and fully cooked (internal temperature about 165°F | 74°C, juices run clear).
- Let the dish rest for 5 minutes and serve hot.
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Tips and variations
- For a brighter flavor, leave the chicken in the marinade in the refrigerator for 20–30 minutes.
- No shallots? Replace them with yellow onions or red onions — 1–2 medium onions.
- If you do not have convection, extend the final bake by 5–10 minutes or turn on the broiler/top heat for 2–3 minutes at the end.
- Like heat? Add a pinch of chili flakes or 1 tsp sweet paprika to the marinade for deeper color.
- Add extra vegetables such as bell peppers or zucchini during the last 20 minutes so they do not overcook.
Nutritional value per serving
| Calories | 550 kcal |
| Protein | 26 g |
| Fat | 40 g |
| Carbohydrates | 32 g |
| Fiber | 4 g |
| Sodium | 800 mg |
FAQ
Can I replace shallots with regular onions?
Yes, use 1–2 medium yellow or red onions. Cut them into large wedges and bake with the rest of the vegetables.
What if my oven does not have convection?
Cook in top-bottom heat mode and extend the uncovered stage by 5–10 minutes. For a deeper crust, you can switch on the broiler or top heat for 2–3 minutes at the end.
Do I need to marinate the chicken in advance?
Not necessarily: this recipe is designed for a quick dinner. But 20–30 minutes in the refrigerator will make the flavor brighter and the meat even juicier.