Regular Chicken Dinner Recipe
Make Regular Chicken Dinner 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 and Marinade
Vegetable Roast
Pan Sauce (optional)
Method
Chicken and Marinade
- 1
Prepare and Marinate
Pat the chicken pieces dry with paper towels. In a large bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped rosemary, paprika, 1.5 tsp salt and 1 tsp black pepper. Add the chicken and rub the marinade under the skin where possible and over the surface. Cover and refrigerate for at least 30 minutes or up to 4 hours.
Vegetable Roast
- 2
Toss Vegetables
Preheat oven to 425°F (220°C). In a mixing bowl, combine the potatoes, carrots, and onion with 2 tbs olive oil, 0.5 tsp dried thyme, 0.75 tsp salt and 0.5 tsp black pepper. Toss to coat evenly.
- 3
Arrange in Pan
Spread the vegetables in an even layer on a large rimmed baking sheet or roasting pan. Pour any remaining marinade from the chicken bowl over the vegetables to add flavor (but keep most marinade on the chicken). Arrange marinated chicken pieces skin-side up on top of the vegetables, leaving space between pieces for air circulation.
- 4
Roast
Roast in the preheated oven for 35–45 minutes, until the chicken reaches an internal temperature of 165°F (74°C) near the bone and the skin is golden brown and crisp. Stir the vegetables once halfway through roasting so they brown evenly. If the chicken skin is browning too quickly, tent loosely with foil for the last 5–10 minutes.
- 5
Rest
Remove the pan from the oven and transfer chicken to a cutting board. Let the chicken rest for 5–8 minutes before serving; keep the vegetables warm in the pan.
Pan Sauce (optional)
- 6
Make Sauce
Place the roasting pan over medium heat on the stovetop (or pour pan drippings into a skillet). Add 1 cup chicken broth and scrape up browned bits with a wooden spoon. Bring to a simmer. In a small bowl, mix 1 tsp flour with the butter to form a paste, then whisk into the simmering broth. Cook 2–3 minutes until slightly thickened. Stir in chopped parsley and adjust seasoning to taste with salt and pepper.
- 7
Serve
Spoon the pan sauce over the rested chicken and vegetables or serve on the side.
