Description
Juicy spiced chicken and golden vegetables roasted in a tangy lemon-honey marinade. Inspired by Greek and Turkish flavors, this one-pan meal offers crispy chicken, caramelized potatoes, and herb-infused tomatoes for a hassle-free feast.
Ingredients
2.2 lb chicken thighs (skin-on, bone-in)
2.5 tsp paprika
2.5 tsp dried oregano
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
0.25 tsp red pepper flakes
6 medium potatoes, cut into wedges
1 red onion, quartered
8.8 oz cherry tomatoes
4.2 fl oz low-sodium chicken stock
1.5 tbsp raw honey
1 tsp Dijon mustard
3.5 tbsp fresh lemon juice
2 fl oz extra virgin olive oil
Instructions
Preheat oven to 200°C (400°F) and line a large baking tray with parchment paper.
In a bowl, whisk paprika, oregano, salt, pepper, garlic powder, and red pepper flakes. Rub marinade into chicken thighs.
Place potatoes, red onion, and cherry tomatoes on the tray. Drizzle with 1 fl oz olive oil and sprinkle with half the spice mix.
Pour chicken stock into a small dish. Add remaining spice mix, honey, Dijon mustard, lemon juice, and remaining 1 fl oz olive oil. Stir to make marinade.
Pour marinade over vegetables. Nestle chicken thighs on top and coat with excess marinade.
Roast for 45-55 minutes, until chicken reaches 165°F (74°C) and vegetables are golden. Turn tray halfway through for even browning.
Notes
For extra crispiness, pat chicken dry before roasting.
Substitute zucchini or carrots for seasonal veggies.
Store leftovers in an airtight container for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 12g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 160mg