Honey Mustard & Rosemary Roasted Chicken Thighs
Roasting chicken with root vegetables is one of those simple ways to make dishes that feel both grounding and nourishing. It’s a dish that fills the kitchen with warmth and brings everyone to the table. This honey mustard and rosemary roast has become one of our cold-weather staples. The marinade is savory, slightly sweet, and deeply aromatic. An easy roast that feels special enough for guests and comforting enough for a quiet night in.
Ingredients
- 4–6 chicken thighs skin-on and bone-in
- 3–4 carrots cut into large chunks
- 1½ lbs potatoes Yukon gold or fingerling, halved
- Salt & black pepper to taste
Honey Mustard Herb Marinade:
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- 1½ tbsp honey
- 3 garlic cloves grated or minced
- 1 tbsp fresh rosemary finely chopped
- The juice from one lemon
Instructions
- Make the marinade: I like to make this marinade in a stone mortar and pestle. It gently bruises the herbs and releases their natural oils. If you don’t have one, simply whisk everything in a bowl or blend briefly in a blender. Mix until fragrant and well combined.
- Marinate the chicken: Pat the chicken thighs dry. Rub the marinade all over the chicken, coating every piece. Let this marinate for at least 30 minutes (or as long as overnight in the fridge).
- Prepare the vegetables: Preheat the oven to 400°F (200°C). Toss carrots and potatoes with a drizzle of olive oil, salt, and pepper.
- Roast meat and vegetables: Arrange vegetables in a roasting pan. Nestle the marinated chicken thighs on top, skin-side up. Roast for 45–55 minutes, until the vegetables are tender, the chicken skin is golden and chicken reaches 165°F (74°C).
- Optional: Broil for 2–3 minutes at the end for extra crisp skin.
- Rest & serve: Let rest for 5 minutes. Spoon pan juices over the chicken and vegetables. Finish with fresh herbs or a squeeze of lemon if you like.