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Oven roasted chicken and vegetables

This oven roasted chicken and vegetables recipe combines juicy chicken thighs with hearty root vegetables, all coated in a savory, zesty marinade.
Course Main Course
Cuisine Middle Eastern
Keyword chicken, chickenrecipe, ovenroastedchicken
Prep Time 15 minutes
Cook Time 1 hour
Servings 6 People

Ingredients

  • 1 kg chicken thighs You can use any type of chicken that you prefer
  • 3 Medium potatoes
  • 2 large carrots
  • 1 large onion
  • 1/4 cup olive oil
  • 1 /3 cup lemon juice
  • 1/4 cup water
  • 1 tbsp paprika
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp rosemary
  • 4 cloves garlic

Instructions

  • Start by washing the chicken thoroughly and patting it dry with paper towels. This helps the marinade stick better and ensures crisp 
  • In a large bowl, combine the salt, black pepper, paprika, rosemary, lemon juice, olive oil, and minced garlic. Toss the chicken in the marinade until each piece is well coated. Let it sit for at least 10 minutes while you prepare the vegetables. If you have time, marinating for a few hours or overnight will deepen the flavors.
  • Wash and peel the potatoes and carrots, then cut them into wedges or large chunks. Peel and slice the onion into thick pieces. Add the vegetables to the bowl with the chicken, tossing everything together to coat evenly.
  • Transfer the chicken and vegetables to a large baking tray, arranging them in a single layer. Pour any remaining marinade over the top. In the same bowl, mix 1/4 cup of water to gather leftover marinade and drizzle it over the tray. Cover the tray with foil and roast in a preheated oven at 380°F for 30 minutes.
  • After 30 minutes, remove the foil and continue roasting uncovered for an additional 30 minutes. This allows the chicken skin to crisp up and turn golden. Check for doneness by ensuring the internal temperature of the chicken reaches 165°F. Rest a few minutes and serve warm.