Chicken Recipe

Prepare and marinate chicken

Pat the chicken pieces dry with paper towels. In a large bowl combine 3 tbs olive oil, minced garlic, lemon juice, soy sauce, honey, smoked paprika, dried oregano, kosher salt and black pepper. Whisk until combined. Add the chicken pieces and rub the marinade under the skin and over the surface so every piece is coated. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer for more flavor).

Bring to room temperature

Remove the marinated chicken from the refrigerator 20 minutes before cooking so it comes closer to room temperature; this helps promote even cooking.

Preheat the oven to 200°C (400°F). While oven heats, place halved baby potatoes, carrot pieces and red onion wedges on a rimmed baking sheet. Drizzle with 2 tbs olive oil, sprinkle dried thyme, 1 tsp salt and 1/2 tsp black pepper; toss to coat and spread into a single layer on the sheet, leaving space for the chicken later.

Roast vegetables for 10 minutes before adding chicken (they will finish cooking together).

Roast chicken with vegetables

After the vegetables have roasted 10 minutes, remove the tray from the oven and push vegetables to the sides to make room in the center for the chicken pieces skin-side up. Arrange the marinated chicken on the tray skin-side up without overcrowding. If using, brush melted butter lightly over the chicken skin. Return the tray to the oven and roast at 200°C (400°F) for 35–45 minutes, or until the internal temperature at the thickest part reaches 74°C (165°F) and the skin is golden and crisp. Stir vegetables once halfway through to ensure even browning.

If chicken skin is not crisp enough, switch oven to broil/grill for 2–3 minutes, watching closely to avoid burning.

Remove the tray from the oven and transfer chicken to a cutting board or platter. Tent loosely with foil and let rest for 5–10 minutes to allow juices to redistribute.

Spoon roasted vegetables onto the platter around the chicken. Sprinkle chopped fresh parsley over chicken and vegetables and serve with lemon wedges for squeezing over the meat.