Fragrant chicken thighs baked with potatoes, carrots and shallots under a honey-mustard marinade with rosemary stay wonderfully juicy inside and beautifully browned outside. Everything cooks on one sheet pan: minimal washing up, maximum flavour.
Ingredients
- Chicken thighs — 4 pcs.
- Potatoes — 10.6 oz | 300 g
- Shallots — 4 pcs.
- Carrots — 3 pcs.
For the marinade:
- Olive oil — 5 tbsp | 75 ml
- Mustard — 1 tbsp | 15 ml
- Rosemary — 2 sprigs
- Garlic — 2 cloves
- Lemon juice — 3 tbsp | 45 ml
- Honey — 1 tbsp | 15 ml
- Salt and black pepper — to taste
Step-by-step recipe
- Preheat the oven to 356°F | 180°C, with top and bottom heat plus convection. Line a baking sheet with parchment or lightly grease it with oil.
- Mix the olive oil, mustard, finely chopped rosemary and garlic, lemon juice, honey, salt and pepper. This is your fragrant marinade.
- Peel the potatoes and cut them into large wedges. Cut the carrots into batons. Halve the shallots; large ones can be quartered.
- Pat the chicken thighs dry with paper towels. Transfer the thighs and vegetables to a large bowl, add the marinade and toss thoroughly so everything is evenly coated.
- Arrange the chicken skin-side up on the baking sheet and spread the vegetables around it in a single layer. Cover loosely with a sheet of parchment, without pressing it down.
- Bake for 40 minutes under the parchment.
- Remove the parchment and cook for another 20 minutes, until the skin is golden and the chicken is fully cooked through (the juices run clear, internal temperature about 167°F | 75°C).
- Rest for 5 minutes, then serve hot with the roasted vegetables.
Nutritional value
| Calories (per serving) | ≈ 560 kcal |
| Protein | ≈ 32 g |
| Fat | ≈ 33 g |
| Carbohydrates | ≈ 34 g |
| Fiber | ≈ 5 g |
| Sugars | ≈ 9 g |
| Sodium | ≈ 1.1 g |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and variations
- Without convection: bake in the same mode for 5–10 minutes longer until nicely browned.
- Herb options: thyme or an Italian herb mix work well instead of rosemary.
- Mustard: use Dijon for a milder flavour or wholegrain mustard for more texture.
- Without honey: replace with maple syrup or a pinch of sugar — a little sweetness helps the crust caramelise.
- Vegetables: add bell pepper or squash, keeping the total quantity the same; cut into similar-sized pieces for even cooking.
- Doneness check: the chicken is ready when the juices run clear and the skin is golden; the vegetables should be easy to pierce with a knife.
FAQ
Can I use drumsticks or chicken breast instead of thighs?
Yes. Drumsticks need the same cooking time. Chicken breast should be baked for less time: 25–30 minutes under parchment and 10–15 minutes without it, so it stays juicy.
What can I use instead of rosemary if I don’t have any?
Thyme, oregano or herbes de Provence all work well. Use 1 to 1.5 tsp of dried herbs instead of fresh sprigs.
Do I need to marinate the chicken in advance?
It is enough to toss the chicken and vegetables with the marinade while the oven heats up. If you have time, leave them for 15–30 minutes for a more pronounced aroma.