Description
Bright, caramelized chicken skin and sweet-tender vegetables come together in this flavorful dish, featuring a quick brine for moisture and a bold spice rub for depth.
Ingredients
Scale
- 1.2 kg (about 8) chicken thighs (bone-in, skin-on)
- 15 g (1 tbsp) kosher salt
- 15 g (1 tbsp) brown sugar
- 10 g (2 tsp) smoked paprika
- 5 g (1 tsp) garlic powder
- 1 tsp black pepper (freshly ground)
- 30 ml (2 tbsp) olive oil
- 500 g (about 1 lb) baby potatoes, halved
- 1 large red bell pepper (about 150 g), cut into 2 cm pieces
- 1 medium red onion (about 150 g), cut into wedges
- 3 medium carrots (about 250 g), cut into 1 cm slices on the bias
- 1 lemon, zested and halved
- 15 g (¼ cup) fresh parsley, chopped for garnish
Instructions
- In a bowl, dissolve 15 g (1 tbsp) kosher salt in 500 ml (2 cups) cold water. Add chicken thighs and refrigerate for 20–30 minutes. Pat dry thoroughly.
- Combine brown sugar, smoked paprika, garlic powder, black pepper, and olive oil in a small bowl. Zest half a lemon into the rub. Rub evenly under and over the skin; let sit for 10 minutes.
- Prep vegetables by halving baby potatoes, cutting red bell pepper, slicing carrots, and wedging red onion. Toss with olive oil and a pinch of salt. Spread in an even layer on a baking sheet.
- Preheat oven to 220°C (425°F). Nestle thighs skin-side up among vegetables and roast for 25 minutes. Rotate the sheet and roast another 8–12 minutes until skin is golden and chicken reaches an internal temperature of 74°C (165°F).
- Remove from oven; tent with foil for 5 minutes. Squeeze lemon juice over the dish, scatter chopped parsley, and serve immediately.
Notes
Pat the skin dry before roasting for crispness. If your oven runs hot, reduce temperature to 200°C (400°F) and adjust cook time accordingly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 8g
- Sodium: 620mg
- Fat: 36g
- Saturated Fat: 9g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 50g
- Cholesterol: 220mg