The Busy Gourmand

Oven Roasted Chicken Thighs and Vegetables

This is a dish which roasts the chicken thighs and the vegetables all at the same time using the same pan. The marinade infuses the chicken with a subtle mustard flavor. The roasted vegetables soak up the juices from the chicken to give them a nice roasted flavor with some hints of lemon.

Chicken Marinade
1/4 cup chicken stock
2 tablespoons dijon style mustard
1 tablespoons honey
1 tablespoon olive oil
4 chicken thighs with skin and bones, to reduce calories remove the skin

Vegetables
1 large russet potato diced into 1/2 inch pieces
1 large carrot sliced into 1/4 inch pieces
1 red bell pepper, seeds and ribs removed, cut into 1/2 inch strips
1 small eggplant diced into 1/2 inch pieces (optional or substitute another vegetable)
1 hot chili pepper, diced fine
6 to 9 pitted olives, cut in half
2 tablespoons lemon juice
2 tablespoons olive oil
1 sprig of rosemary, leaves remove
kosher salt and freshly ground black pepper

Combine the chicken stock, mustard, honey, and olive oil in a mixing bowl. Whisk to combine. Place the chicken in a 1 gallon plastic bag and pour the marinade over the chicken. Allow the chicken to marinate for at least one hour up to eight hours. If longer than one hour place the chicken in the refrigerator to marinate. Remove the chicken one hour before roasting.

Preheat the oven to 425 degrees.

In a separate bowl combine the vegetable, olives and the rosemary. Drizzle the vegetables with the lemon juice and olive oil. Toss the vegetables to coat with the liquids evenly.

Add the vegetables to the bottom of a roasting pan. Spread the vegetables around so that they are not on top of each other. Add the chicken thighs skin side up on top of the vegetables. Pour the marinade all over the chicken pieces. Place in the oven and cook for 50 minutes to 1 hour. Test both the chicken and the vegetables for doneness. Sometimes if the vegetable pieces are a bit large you may have to remove the chicken and roast the vegetables for an additional 10 minutes.

Serve the chicken surrounded by the roasted vegetables.