Roast Chicken Thighs and Vegetables with Garlic, Lemon and Thyme

This dish of roast chicken thighs with garlic, lemon and thyme is one of my favourite dishes to cook because it can be prepared a day in advance. It suits most palates and the recipe can easily be doubled or tripled to feed more people. I usually have all the marinade ingredients on hand. If you don’t have thyme, try using chopped fresh oregano instead. You can also use shredded basil leaves, but I would recommend adding them after cooking. Once you’ve lifted the thighs out of the marinade ready to cook, you can toss your vegetables in the remaining marinade and cook on a separate tray at the same time. How easy is that?

Here’s the recipe for the accompanying salad: https://atamandastable.com.au/pear-and-rocket-salad-with-avocado-parmesan-and-fried-shallots-2/

Best wishes,

Amanda

Print Recipe

Roast chicken thighs and vegetables with garlic, lemon and thyme

Moist and flavoursome chicken thighs together with roasted vegetables are easily prepared in advance. The recipe can easily be multipled to feed more people.

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Main Course

Servings: 4 people

Author: Amanda Lawson

Ingredients

• 6 chicken thighs, bone in, skin on
• 1/4 cup olive oil
• 1 lemon, zest & juice zest and juice
• 4 cloves garlic peeled and grated
• 2 tbsp fresh thyme leaves removed from stalks
• 1 tsp flaked sea salt plus extra to season the chicken
• black pepper freshly ground

Vegetables

• 1 large sweet potato rinsed, skin on, cut into 2 cm slices, then slices quarted
• 2 large carrots rinsed, cut in 2 cm slices
• 1 red onion peeled, halved from end to end, then each half cut into thirds
• flaked sea salt
• cracked black pepper

Instructions

• Sprinkle a little salt on each chicken thigh, arrange them a shallow tray and set aside until ready to use.
• Whisk together all of the marinade ingredients in a small bowl.
• Pour the marinade over the chicken, cover and refrigerate until ready to use, preferably overnight.
• Remove chicken thighs from the fridge one hour before cooking. Keep them covered until ready to cook.
• Preheat the oven to 200°C (180° fan-forced). Remove chicken thighs from the marindae and arrange them on a metal rack on an oven tray.
• Toss the chopped vegetables with the remaining marinade. Season with a little extra salt and pepper.
• Cook the chicken and vegetables on separate shelves of the oven at the same time. The chicken is cooked when the skin is golden and the juices run clear when cut with a knife.
• Drain the cooking juices to serve in a jug alongside the chicken.
• The vegetables are cooked when darker on their edges, and the carrots and sweet potato are soft when pierced with a fork. If they need a little longer than the chicken, cover the chicken ready to serve, turn the oven up to 220°C (200°C fan-forced) until they're cooked to your liking. Serve the chicken with the vegetables immdediately.

Notes

If you prefer, you may use skinless and boneless chicken thighs. They will take only about 30 minutes to cook, so take this into account with your timing when you're cooking the chicken.