Farmhouse Chicken Recipe
Make Farmhouse Chicken Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Vegetables & Pan
Finishing & Garnish
Method
Chicken & Marinade
Prepare marinade
In a large bowl, whisk together 3 tbs olive oil, whole-grain mustard, lemon juice, minced garlic, chopped thyme, crushed rosemary, kosher salt and black pepper until emulsified.
Marinate chicken
Pat the chicken thighs dry with paper towels. Add the chicken to the bowl and turn to coat thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, preferably 2 hours. If short on time, rest at room temperature for 15 minutes while prepping vegetables.
Vegetables & Pan
Preheat and toss vegetables
Preheat oven to 425°F (220°C). In a large mixing bowl, combine the onion wedges, carrots, halved baby potatoes and celery. Add 2 tbs olive oil and chopped sage; season with a pinch (about 1/2 tsp) salt and 1/4 tsp pepper. Toss to coat.
Sear chicken (optional but recommended)
Heat a large ovenproof skillet over medium-high heat. Add 1 tbs olive oil. Remove chicken from marinade, letting excess drip off, and place skin-side down in the hot skillet. Sear without moving for 3-4 minutes until skin is golden brown. Flip and cook 1 minute on the other side. Transfer seared chicken, skin-side up, onto the bed of vegetables in the roasting pan, spacing pieces slightly apart.
Finishing & Garnish
Roast
Place the roasting pan in the preheated oven and roast for 30-35 minutes, or until the chicken registers 165°F (74°C) at the thickest part and the vegetables are tender. If chicken skin is not crisp enough, broil on high for 2-3 minutes while watching closely.
Finish sauce
Remove the pan from the oven. Transfer chicken to a serving platter and tent with foil to rest 5 minutes. Place the roasting pan on the stovetop over medium heat. Add 2 tbs unsalted butter to the pan juices and whisk to melt, scraping up browned bits to make a glossy pan sauce. Taste and adjust seasoning with salt and pepper if needed. Stir in lemon zest.
Serve
Spoon the warmed vegetables and pan sauce onto plates or a serving dish. Arrange the chicken on top. Sprinkle with chopped fresh parsley and serve with lemon wedges on the side for squeezing.