Chicken Recipe

Prepare the chicken

Pat the chicken pieces dry with paper towels. This helps the skin crisp during roasting and allows the marinade to adhere.

Make the marinade

In a large bowl combine 3 tbs olive oil, minced garlic, 2 tbs lemon juice, 1 tbs soy sauce, 1 tbs honey, 1 tsp smoked paprika, 1 tsp black pepper and 1.5 tsp kosher salt. Whisk until blended.

Marinate

Add the chicken pieces to the bowl and toss thoroughly to coat all surfaces. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. If short on time, let sit at room temperature for 15–20 minutes after coating.

Preheat oven

Preheat the oven to 425°F (220°C). Position a rack in the center of the oven.

Prepare vegetables

While the chicken marinates, toss quartered onion, carrot pieces and halved baby potatoes with 1 tbs olive oil and a pinch of salt and pepper in a mixing bowl. Spread vegetables in a single layer in a large roasting pan or sheet pan with a rim.

Arrange chicken over vegetables

Nestle marinated chicken pieces skin-side up among the vegetables in the roasting pan so the juices from the chicken will flavor them. Place 2 rosemary sprigs in the pan among the vegetables.

Add broth

Pour 1 cup chicken broth into the pan around (not over) the chicken pieces. The liquid should come up slightly to keep the vegetables moist without boiling the chicken skin, which should remain exposed to roast.

Roast

Roast in the preheated oven for 35–45 minutes, until an instant-read thermometer inserted into the thickest part of a thigh (not touching bone) reads 165°F (74°C) and the skin is golden brown and crisp. Stir the vegetables gently once about halfway through roasting to promote even browning.

Finish with butter

During the last 5 minutes of roasting, dot the vegetables with 2 tbs room-temperature butter to melt into a glossy finish and baste the chicken once with pan juices for extra sheen.

Rest

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

Serve

Spoon roasted vegetables onto a platter, place chicken on top, sprinkle with 2 tbs chopped fresh parsley and discard the rosemary stems. If desired, spoon some pan juices over the chicken before serving.