bonnie's blue ribbon roast chicken with vegetables

Name: BONNIE’S ROASTED CHICKEN WITH VEGETABLES
Prep time: 15 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 large lemon; 2 clove(s) garlic, minced; 2 teaspoon(s) Dijon mustard; 3 tablespoon(s) olive oil (or oil of choice); 1 teaspoon(s) Kosher salt or to taste; 1 teaspoon(s) black pepper or to taste; 8 - chicken thighs, skin on, bone in (boneless or skinless okay); 8 - red potatoes, scrubbed and cut into one-inch uniform pieces; 5 medium carrots, peeled and cut into 2-inch uniform pieces; 2 - sweet potatoes, peeled and cut into one-inch uniform pieces; 1 large onion, peeled and cut into 8 wedges

(5)

Bonnie's Blue Ribbon Roast Chicken With Vegetables on two plates.

review

Blue Ribbon Recipe by

BonniE !

@ReikiHealsTheSoul

Cottonwood, CA

This recipe is so simple to make. It is a great dish for unexpected company because everyone I feed it to loves it. It is packed with tons of flavor, so don't skimp on the vegetables. They go very fast! Since you are making this a one-pan meal, you will also have time to visit with your guests while it is cooking. Enjoy, my friends!

Blue Ribbon Recipe

There's something comforting about a roasted chicken recipe, and we loved this flavorful dish. The essence of lemon shines throughout the dish. Mixing lemon and Dijon mustard is a wonderful combination, and the red potatoes soak up the delicious flavor. The pops of sweetness from sweet potatoes and carrots add an extra layer of flavor. Definitely add this to your dinner rotation. You can substitute with other veggies too. Zucchini, yellow squash, and peppers would be fabulous too.

— The Test Kitchen @kitchencrew

(5)

yield 8 thighs

prep time 15 Min

cook time 45 Min

method Bake

Ingredients For bonnie's blue ribbon roast chicken with vegetables

1 lg

lemon
2 clove

garlic, minced
2 tsp

Dijon mustard
3 Tbsp

olive oil (or oil of choice)
1 tsp

Kosher salt or to taste
1 tsp

black pepper or to taste
8

chicken thighs, skin on, bone in (boneless or skinless okay)
8

red potatoes, scrubbed and cut into one-inch uniform pieces
5 md

carrots, peeled and cut into 2-inch uniform pieces
2

sweet potatoes, peeled and cut into one-inch uniform pieces
1 lg

onion, peeled and cut into 8 wedges

How To Make bonnie's blue ribbon roast chicken with vegetables

Test Kitchen Tips

We used a large roasting pan, similar to what you'd roast a turkey.

1
Preheat the oven to 425 degrees F. I use a large stainless steel pan with a shallow rim, big enough to hold all the ingredients in a single layer. Grease the pan with kitchen spray.

2
Zest the lemon and squeeze the juice. Place the lemon juice in a large bowl.
3
Add the zest, garlic, Dijon mustard, olive oil, salt, and pepper. Whisk until well combined.
4
Pat the thighs dry and add them to the mixture in the bowl. Coat the chicken thighs with the mixture.
5
Place them skin UP in the center of the baking pan.
6
Add the vegetables to the bowl with your hands and toss until they are coated.
7
Place the vegetables around the chicken in the pan in a single layer.
8
Roast in the oven at 425 degrees for about 45 minutes.
9
Halfway through the cooking process, remove the pan from the oven. Remove the chicken to a plate. Give the veggies a good stir and coat them with the juices.
10
Place the chicken back in the pan. Flip the skin down to paste the skin with juices. Then return them to the skin side up and continue baking. At the 45-minute mark, check the veggies for doneness. Continue baking until they are done to your liking. If you like them browner, turn on the broiler for a few minutes, but watch them carefully.
11
Next time, after you have tried this dish, feel free to add anything else to it that you can't live without. Enjoy!
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